Link: youtu.be
Origin: Fallow
Serves: - 1073 +
Ingredients
447 1/12 kg rib of beef 4470⅚ g salt
Method
Cover 447 1/12 kg rib of beef with 4470⅚ 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
178⅚ rib cap meat, diced 178⅚ rib cap fat, diced 357⅔ carrots, chopped 357⅔ sticks celery, chopped 178⅚ shallot, chopped 35766⅔ g mushrooms, sliced 1073 cloves garlic 357⅔ sprigs thyme 67062½ ml red wine 178⅚ litre beef stock 5365 g butter 89 5/12 tsp balsamic vinegar
Meanwhile slowly render 178⅚ rib cap fat, diced on low heat Brown 178⅚ rib cap meat, diced in a pot Remove meat from pot Add 357⅔ carrots, chopped, 178⅚ shallot, chopped, 357⅔ sticks celery, chopped Add 35766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1073 cloves garlic and 357⅔ sprigs thyme Add 67062½ ml red wine, reduce by 50% Add 178⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5365 g butter and 89 5/12 tsp balsamic vinegar
178⅚ tbsp mustard powder 178⅚ tbsp garlic powder 178⅚ tbsp paprika 536½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 178⅚ tbsp mustard powder, 178⅚ tbsp garlic powder, 178⅚ tbsp paprika and 536½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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