Link: youtu.be
Origin: Fallow
Serves: - 1049 +
Ingredients
437 1/12 kg rib of beef 4370⅚ g salt
Method
Cover 437 1/12 kg rib of beef with 4370⅚ 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
174⅚ rib cap meat, diced 174⅚ rib cap fat, diced 349⅔ carrots, chopped 349⅔ sticks celery, chopped 174⅚ shallot, chopped 34966⅔ g mushrooms, sliced 1049 cloves garlic 349⅔ sprigs thyme 65562½ ml red wine 174⅚ litre beef stock 5245 g butter 87 5/12 tsp balsamic vinegar
Meanwhile slowly render 174⅚ rib cap fat, diced on low heat Brown 174⅚ rib cap meat, diced in a pot Remove meat from pot Add 349⅔ carrots, chopped, 174⅚ shallot, chopped, 349⅔ sticks celery, chopped Add 34966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1049 cloves garlic and 349⅔ sprigs thyme Add 65562½ ml red wine, reduce by 50% Add 174⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5245 g butter and 87 5/12 tsp balsamic vinegar
174⅚ tbsp mustard powder 174⅚ tbsp garlic powder 174⅚ tbsp paprika 524½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 174⅚ tbsp mustard powder, 174⅚ tbsp garlic powder, 174⅚ tbsp paprika and 524½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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