Link: youtu.be
Origin: Fallow
Serves: - 1079 +
Ingredients
449 7/12 kg rib of beef 4495⅚ g salt
Method
Cover 449 7/12 kg rib of beef with 4495⅚ 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
179⅚ rib cap meat, diced 179⅚ rib cap fat, diced 359⅔ carrots, chopped 359⅔ sticks celery, chopped 179⅚ shallot, chopped 35966⅔ g mushrooms, sliced 1079 cloves garlic 359⅔ sprigs thyme 67437½ ml red wine 179⅚ litre beef stock 5395 g butter 89 11/12 tsp balsamic vinegar
Meanwhile slowly render 179⅚ rib cap fat, diced on low heat Brown 179⅚ rib cap meat, diced in a pot Remove meat from pot Add 359⅔ carrots, chopped, 179⅚ shallot, chopped, 359⅔ sticks celery, chopped Add 35966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1079 cloves garlic and 359⅔ sprigs thyme Add 67437½ ml red wine, reduce by 50% Add 179⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5395 g butter and 89 11/12 tsp balsamic vinegar
179⅚ tbsp mustard powder 179⅚ tbsp garlic powder 179⅚ tbsp paprika 539½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 179⅚ tbsp mustard powder, 179⅚ tbsp garlic powder, 179⅚ tbsp paprika and 539½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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