Link: youtu.be
Origin: Fallow
Serves: - 1057 +
Ingredients
440 5/12 kg rib of beef 4404⅙ g salt
Method
Cover 440 5/12 kg rib of beef with 4404⅙ 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
176⅙ rib cap meat, diced 176⅙ rib cap fat, diced 352⅓ carrots, chopped 352⅓ sticks celery, chopped 176⅙ shallot, chopped 35233⅓ g mushrooms, sliced 1057 cloves garlic 352⅓ sprigs thyme 66062½ ml red wine 176⅙ litre beef stock 5285 g butter 88 1/12 tsp balsamic vinegar
Meanwhile slowly render 176⅙ rib cap fat, diced on low heat Brown 176⅙ rib cap meat, diced in a pot Remove meat from pot Add 352⅓ carrots, chopped, 176⅙ shallot, chopped, 352⅓ sticks celery, chopped Add 35233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1057 cloves garlic and 352⅓ sprigs thyme Add 66062½ ml red wine, reduce by 50% Add 176⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5285 g butter and 88 1/12 tsp balsamic vinegar
176⅙ tbsp mustard powder 176⅙ tbsp garlic powder 176⅙ tbsp paprika 528½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 176⅙ tbsp mustard powder, 176⅙ tbsp garlic powder, 176⅙ tbsp paprika and 528½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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