Link: youtu.be
Origin: Fallow
Serves: - 1013 +
Ingredients
422 1/12 kg rib of beef 4220⅚ g salt
Method
Cover 422 1/12 kg rib of beef with 4220⅚ 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
168⅚ rib cap meat, diced 168⅚ rib cap fat, diced 337⅔ carrots, chopped 337⅔ sticks celery, chopped 168⅚ shallot, chopped 33766⅔ g mushrooms, sliced 1013 cloves garlic 337⅔ sprigs thyme 63312½ ml red wine 168⅚ litre beef stock 5065 g butter 84 5/12 tsp balsamic vinegar
Meanwhile slowly render 168⅚ rib cap fat, diced on low heat Brown 168⅚ rib cap meat, diced in a pot Remove meat from pot Add 337⅔ carrots, chopped, 168⅚ shallot, chopped, 337⅔ sticks celery, chopped Add 33766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1013 cloves garlic and 337⅔ sprigs thyme Add 63312½ ml red wine, reduce by 50% Add 168⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5065 g butter and 84 5/12 tsp balsamic vinegar
168⅚ tbsp mustard powder 168⅚ tbsp garlic powder 168⅚ tbsp paprika 506½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 168⅚ tbsp mustard powder, 168⅚ tbsp garlic powder, 168⅚ tbsp paprika and 506½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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