Link: youtu.be
Origin: Fallow
Serves: - 1045 +
Ingredients
435 5/12 kg rib of beef 4354⅙ g salt
Method
Cover 435 5/12 kg rib of beef with 4354⅙ 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
174⅙ rib cap meat, diced 174⅙ rib cap fat, diced 348⅓ carrots, chopped 348⅓ sticks celery, chopped 174⅙ shallot, chopped 34833⅓ g mushrooms, sliced 1045 cloves garlic 348⅓ sprigs thyme 65312½ ml red wine 174⅙ litre beef stock 5225 g butter 87 1/12 tsp balsamic vinegar
Meanwhile slowly render 174⅙ rib cap fat, diced on low heat Brown 174⅙ rib cap meat, diced in a pot Remove meat from pot Add 348⅓ carrots, chopped, 174⅙ shallot, chopped, 348⅓ sticks celery, chopped Add 34833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1045 cloves garlic and 348⅓ sprigs thyme Add 65312½ ml red wine, reduce by 50% Add 174⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5225 g butter and 87 1/12 tsp balsamic vinegar
174⅙ tbsp mustard powder 174⅙ tbsp garlic powder 174⅙ tbsp paprika 522½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 174⅙ tbsp mustard powder, 174⅙ tbsp garlic powder, 174⅙ tbsp paprika and 522½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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