Link: youtu.be
Origin: Fallow
Serves: - 1021 +
Ingredients
425 5/12 kg rib of beef 4254⅙ g salt
Method
Cover 425 5/12 kg rib of beef with 4254⅙ 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
170⅙ rib cap meat, diced 170⅙ rib cap fat, diced 340⅓ carrots, chopped 340⅓ sticks celery, chopped 170⅙ shallot, chopped 34033⅓ g mushrooms, sliced 1021 cloves garlic 340⅓ sprigs thyme 63812½ ml red wine 170⅙ litre beef stock 5105 g butter 85 1/12 tsp balsamic vinegar
Meanwhile slowly render 170⅙ rib cap fat, diced on low heat Brown 170⅙ rib cap meat, diced in a pot Remove meat from pot Add 340⅓ carrots, chopped, 170⅙ shallot, chopped, 340⅓ sticks celery, chopped Add 34033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1021 cloves garlic and 340⅓ sprigs thyme Add 63812½ ml red wine, reduce by 50% Add 170⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5105 g butter and 85 1/12 tsp balsamic vinegar
170⅙ tbsp mustard powder 170⅙ tbsp garlic powder 170⅙ tbsp paprika 510½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 170⅙ tbsp mustard powder, 170⅙ tbsp garlic powder, 170⅙ tbsp paprika and 510½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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