Link: youtu.be
Origin: Fallow
Serves: - 1051 +
Ingredients
437 11/12 kg rib of beef 4379⅙ g salt
Method
Cover 437 11/12 kg rib of beef with 4379⅙ 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
175⅙ rib cap meat, diced 175⅙ rib cap fat, diced 350⅓ carrots, chopped 350⅓ sticks celery, chopped 175⅙ shallot, chopped 35033⅓ g mushrooms, sliced 1051 cloves garlic 350⅓ sprigs thyme 65687½ ml red wine 175⅙ litre beef stock 5255 g butter 87 7/12 tsp balsamic vinegar
Meanwhile slowly render 175⅙ rib cap fat, diced on low heat Brown 175⅙ rib cap meat, diced in a pot Remove meat from pot Add 350⅓ carrots, chopped, 175⅙ shallot, chopped, 350⅓ sticks celery, chopped Add 35033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1051 cloves garlic and 350⅓ sprigs thyme Add 65687½ ml red wine, reduce by 50% Add 175⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5255 g butter and 87 7/12 tsp balsamic vinegar
175⅙ tbsp mustard powder 175⅙ tbsp garlic powder 175⅙ tbsp paprika 525½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 175⅙ tbsp mustard powder, 175⅙ tbsp garlic powder, 175⅙ tbsp paprika and 525½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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