Link: youtu.be
Origin: Fallow
Serves: - 1069 +
Ingredients
445 5/12 kg rib of beef 4454⅙ g salt
Method
Cover 445 5/12 kg rib of beef with 4454⅙ 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
178⅙ rib cap meat, diced 178⅙ rib cap fat, diced 356⅓ carrots, chopped 356⅓ sticks celery, chopped 178⅙ shallot, chopped 35633⅓ g mushrooms, sliced 1069 cloves garlic 356⅓ sprigs thyme 66812½ ml red wine 178⅙ litre beef stock 5345 g butter 89 1/12 tsp balsamic vinegar
Meanwhile slowly render 178⅙ rib cap fat, diced on low heat Brown 178⅙ rib cap meat, diced in a pot Remove meat from pot Add 356⅓ carrots, chopped, 178⅙ shallot, chopped, 356⅓ sticks celery, chopped Add 35633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1069 cloves garlic and 356⅓ sprigs thyme Add 66812½ ml red wine, reduce by 50% Add 178⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5345 g butter and 89 1/12 tsp balsamic vinegar
178⅙ tbsp mustard powder 178⅙ tbsp garlic powder 178⅙ tbsp paprika 534½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 178⅙ tbsp mustard powder, 178⅙ tbsp garlic powder, 178⅙ tbsp paprika and 534½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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