Link: youtu.be
Origin: Fallow
Serves: - 1027 +
Ingredients
427 11/12 kg rib of beef 4279⅙ g salt
Method
Cover 427 11/12 kg rib of beef with 4279⅙ 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
171⅙ rib cap meat, diced 171⅙ rib cap fat, diced 342⅓ carrots, chopped 342⅓ sticks celery, chopped 171⅙ shallot, chopped 34233⅓ g mushrooms, sliced 1027 cloves garlic 342⅓ sprigs thyme 64187½ ml red wine 171⅙ litre beef stock 5135 g butter 85 7/12 tsp balsamic vinegar
Meanwhile slowly render 171⅙ rib cap fat, diced on low heat Brown 171⅙ rib cap meat, diced in a pot Remove meat from pot Add 342⅓ carrots, chopped, 171⅙ shallot, chopped, 342⅓ sticks celery, chopped Add 34233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1027 cloves garlic and 342⅓ sprigs thyme Add 64187½ ml red wine, reduce by 50% Add 171⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5135 g butter and 85 7/12 tsp balsamic vinegar
171⅙ tbsp mustard powder 171⅙ tbsp garlic powder 171⅙ tbsp paprika 513½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 171⅙ tbsp mustard powder, 171⅙ tbsp garlic powder, 171⅙ tbsp paprika and 513½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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