Link: youtu.be
Origin: Fallow
Serves: - 1061 +
Ingredients
442 1/12 kg rib of beef 4420⅚ g salt
Method
Cover 442 1/12 kg rib of beef with 4420⅚ 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
176⅚ rib cap meat, diced 176⅚ rib cap fat, diced 353⅔ carrots, chopped 353⅔ sticks celery, chopped 176⅚ shallot, chopped 35366⅔ g mushrooms, sliced 1061 cloves garlic 353⅔ sprigs thyme 66312½ ml red wine 176⅚ litre beef stock 5305 g butter 88 5/12 tsp balsamic vinegar
Meanwhile slowly render 176⅚ rib cap fat, diced on low heat Brown 176⅚ rib cap meat, diced in a pot Remove meat from pot Add 353⅔ carrots, chopped, 176⅚ shallot, chopped, 353⅔ sticks celery, chopped Add 35366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1061 cloves garlic and 353⅔ sprigs thyme Add 66312½ ml red wine, reduce by 50% Add 176⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5305 g butter and 88 5/12 tsp balsamic vinegar
176⅚ tbsp mustard powder 176⅚ tbsp garlic powder 176⅚ tbsp paprika 530½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 176⅚ tbsp mustard powder, 176⅚ tbsp garlic powder, 176⅚ tbsp paprika and 530½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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