Link: youtu.be
Origin: Fallow
Serves: - 1003 +
Ingredients
417 11/12 kg rib of beef 4179⅙ g salt
Method
Cover 417 11/12 kg rib of beef with 4179⅙ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
167⅙ rib cap meat, diced 167⅙ rib cap fat, diced 334⅓ carrots, chopped 334⅓ sticks celery, chopped 167⅙ shallot, chopped 33433⅓ g mushrooms, sliced 1003 cloves garlic 334⅓ sprigs thyme 62687½ ml red wine 167⅙ litre beef stock 5015 g butter 83 7/12 tsp balsamic vinegar
Meanwhile slowly render 167⅙ rib cap fat, diced on low heat Brown 167⅙ rib cap meat, diced in a pot Remove meat from pot Add 334⅓ carrots, chopped, 167⅙ shallot, chopped, 334⅓ sticks celery, chopped Add 33433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1003 cloves garlic and 334⅓ sprigs thyme Add 62687½ ml red wine, reduce by 50% Add 167⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5015 g butter and 83 7/12 tsp balsamic vinegar
167⅙ tbsp mustard powder 167⅙ tbsp garlic powder 167⅙ tbsp paprika 501½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 167⅙ tbsp mustard powder, 167⅙ tbsp garlic powder, 167⅙ tbsp paprika and 501½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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