Link: youtu.be
Origin: Fallow
Serves: - 1039 +
Ingredients
432 11/12 kg rib of beef 4329⅙ g salt
Method
Cover 432 11/12 kg rib of beef with 4329⅙ 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
173⅙ rib cap meat, diced 173⅙ rib cap fat, diced 346⅓ carrots, chopped 346⅓ sticks celery, chopped 173⅙ shallot, chopped 34633⅓ g mushrooms, sliced 1039 cloves garlic 346⅓ sprigs thyme 64937½ ml red wine 173⅙ litre beef stock 5195 g butter 86 7/12 tsp balsamic vinegar
Meanwhile slowly render 173⅙ rib cap fat, diced on low heat Brown 173⅙ rib cap meat, diced in a pot Remove meat from pot Add 346⅓ carrots, chopped, 173⅙ shallot, chopped, 346⅓ sticks celery, chopped Add 34633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1039 cloves garlic and 346⅓ sprigs thyme Add 64937½ ml red wine, reduce by 50% Add 173⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5195 g butter and 86 7/12 tsp balsamic vinegar
173⅙ tbsp mustard powder 173⅙ tbsp garlic powder 173⅙ tbsp paprika 519½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 173⅙ tbsp mustard powder, 173⅙ tbsp garlic powder, 173⅙ tbsp paprika and 519½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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