Link: youtu.be
Origin: Fallow
Serves: - 1033 +
Ingredients
430 5/12 kg rib of beef 4304⅙ g salt
Method
Cover 430 5/12 kg rib of beef with 4304⅙ 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
172⅙ rib cap meat, diced 172⅙ rib cap fat, diced 344⅓ carrots, chopped 344⅓ sticks celery, chopped 172⅙ shallot, chopped 34433⅓ g mushrooms, sliced 1033 cloves garlic 344⅓ sprigs thyme 64562½ ml red wine 172⅙ litre beef stock 5165 g butter 86 1/12 tsp balsamic vinegar
Meanwhile slowly render 172⅙ rib cap fat, diced on low heat Brown 172⅙ rib cap meat, diced in a pot Remove meat from pot Add 344⅓ carrots, chopped, 172⅙ shallot, chopped, 344⅓ sticks celery, chopped Add 34433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1033 cloves garlic and 344⅓ sprigs thyme Add 64562½ ml red wine, reduce by 50% Add 172⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5165 g butter and 86 1/12 tsp balsamic vinegar
172⅙ tbsp mustard powder 172⅙ tbsp garlic powder 172⅙ tbsp paprika 516½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 172⅙ tbsp mustard powder, 172⅙ tbsp garlic powder, 172⅙ tbsp paprika and 516½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: