Link: youtu.be
Origin: Fallow
Serves: - 1043 +
Ingredients
434 7/12 kg rib of beef 4345⅚ g salt
Method
Cover 434 7/12 kg rib of beef with 4345⅚ 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
173⅚ rib cap meat, diced 173⅚ rib cap fat, diced 347⅔ carrots, chopped 347⅔ sticks celery, chopped 173⅚ shallot, chopped 34766⅔ g mushrooms, sliced 1043 cloves garlic 347⅔ sprigs thyme 65187½ ml red wine 173⅚ litre beef stock 5215 g butter 86 11/12 tsp balsamic vinegar
Meanwhile slowly render 173⅚ rib cap fat, diced on low heat Brown 173⅚ rib cap meat, diced in a pot Remove meat from pot Add 347⅔ carrots, chopped, 173⅚ shallot, chopped, 347⅔ sticks celery, chopped Add 34766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1043 cloves garlic and 347⅔ sprigs thyme Add 65187½ ml red wine, reduce by 50% Add 173⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5215 g butter and 86 11/12 tsp balsamic vinegar
173⅚ tbsp mustard powder 173⅚ tbsp garlic powder 173⅚ tbsp paprika 521½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 173⅚ tbsp mustard powder, 173⅚ tbsp garlic powder, 173⅚ tbsp paprika and 521½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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