Link: youtu.be
Origin: Fallow
Serves: - 1075 +
Ingredients
447 11/12 kg rib of beef 4479⅙ g salt
Method
Cover 447 11/12 kg rib of beef with 4479⅙ 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
179⅙ rib cap meat, diced 179⅙ rib cap fat, diced 358⅓ carrots, chopped 358⅓ sticks celery, chopped 179⅙ shallot, chopped 35833⅓ g mushrooms, sliced 1075 cloves garlic 358⅓ sprigs thyme 67187½ ml red wine 179⅙ litre beef stock 5375 g butter 89 7/12 tsp balsamic vinegar
Meanwhile slowly render 179⅙ rib cap fat, diced on low heat Brown 179⅙ rib cap meat, diced in a pot Remove meat from pot Add 358⅓ carrots, chopped, 179⅙ shallot, chopped, 358⅓ sticks celery, chopped Add 35833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1075 cloves garlic and 358⅓ sprigs thyme Add 67187½ ml red wine, reduce by 50% Add 179⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5375 g butter and 89 7/12 tsp balsamic vinegar
179⅙ tbsp mustard powder 179⅙ tbsp garlic powder 179⅙ tbsp paprika 537½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 179⅙ tbsp mustard powder, 179⅙ tbsp garlic powder, 179⅙ tbsp paprika and 537½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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