Link: youtu.be
Origin: Fallow
Serves: - 1009 +
Ingredients
420 5/12 kg rib of beef 4204⅙ g salt
Method
Cover 420 5/12 kg rib of beef with 4204⅙ 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
168⅙ rib cap meat, diced 168⅙ rib cap fat, diced 336⅓ carrots, chopped 336⅓ sticks celery, chopped 168⅙ shallot, chopped 33633⅓ g mushrooms, sliced 1009 cloves garlic 336⅓ sprigs thyme 63062½ ml red wine 168⅙ litre beef stock 5045 g butter 84 1/12 tsp balsamic vinegar
Meanwhile slowly render 168⅙ rib cap fat, diced on low heat Brown 168⅙ rib cap meat, diced in a pot Remove meat from pot Add 336⅓ carrots, chopped, 168⅙ shallot, chopped, 336⅓ sticks celery, chopped Add 33633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1009 cloves garlic and 336⅓ sprigs thyme Add 63062½ ml red wine, reduce by 50% Add 168⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5045 g butter and 84 1/12 tsp balsamic vinegar
168⅙ tbsp mustard powder 168⅙ tbsp garlic powder 168⅙ tbsp paprika 504½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 168⅙ tbsp mustard powder, 168⅙ tbsp garlic powder, 168⅙ tbsp paprika and 504½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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