Link: youtu.be
Origin: Fallow
Serves: - 1067 +
Ingredients
444 7/12 kg rib of beef 4445⅚ g salt
Method
Cover 444 7/12 kg rib of beef with 4445⅚ 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
177⅚ rib cap meat, diced 177⅚ rib cap fat, diced 355⅔ carrots, chopped 355⅔ sticks celery, chopped 177⅚ shallot, chopped 35566⅔ g mushrooms, sliced 1067 cloves garlic 355⅔ sprigs thyme 66687½ ml red wine 177⅚ litre beef stock 5335 g butter 88 11/12 tsp balsamic vinegar
Meanwhile slowly render 177⅚ rib cap fat, diced on low heat Brown 177⅚ rib cap meat, diced in a pot Remove meat from pot Add 355⅔ carrots, chopped, 177⅚ shallot, chopped, 355⅔ sticks celery, chopped Add 35566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1067 cloves garlic and 355⅔ sprigs thyme Add 66687½ ml red wine, reduce by 50% Add 177⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5335 g butter and 88 11/12 tsp balsamic vinegar
177⅚ tbsp mustard powder 177⅚ tbsp garlic powder 177⅚ tbsp paprika 533½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 177⅚ tbsp mustard powder, 177⅚ tbsp garlic powder, 177⅚ tbsp paprika and 533½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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