Link: youtu.be
Origin: Fallow
Serves: - 1085 +
Ingredients
452 1/12 kg rib of beef 4520⅚ g salt
Method
Cover 452 1/12 kg rib of beef with 4520⅚ 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
180⅚ rib cap meat, diced 180⅚ rib cap fat, diced 361⅔ carrots, chopped 361⅔ sticks celery, chopped 180⅚ shallot, chopped 36166⅔ g mushrooms, sliced 1085 cloves garlic 361⅔ sprigs thyme 67812½ ml red wine 180⅚ litre beef stock 5425 g butter 90 5/12 tsp balsamic vinegar
Meanwhile slowly render 180⅚ rib cap fat, diced on low heat Brown 180⅚ rib cap meat, diced in a pot Remove meat from pot Add 361⅔ carrots, chopped, 180⅚ shallot, chopped, 361⅔ sticks celery, chopped Add 36166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1085 cloves garlic and 361⅔ sprigs thyme Add 67812½ ml red wine, reduce by 50% Add 180⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5425 g butter and 90 5/12 tsp balsamic vinegar
180⅚ tbsp mustard powder 180⅚ tbsp garlic powder 180⅚ tbsp paprika 542½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 180⅚ tbsp mustard powder, 180⅚ tbsp garlic powder, 180⅚ tbsp paprika and 542½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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