Link: youtu.be
Origin: Fallow
Serves: - 1093 +
Ingredients
455 5/12 kg rib of beef 4554⅙ g salt
Method
Cover 455 5/12 kg rib of beef with 4554⅙ 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
182⅙ rib cap meat, diced 182⅙ rib cap fat, diced 364⅓ carrots, chopped 364⅓ sticks celery, chopped 182⅙ shallot, chopped 36433⅓ g mushrooms, sliced 1093 cloves garlic 364⅓ sprigs thyme 68312½ ml red wine 182⅙ litre beef stock 5465 g butter 91 1/12 tsp balsamic vinegar
Meanwhile slowly render 182⅙ rib cap fat, diced on low heat Brown 182⅙ rib cap meat, diced in a pot Remove meat from pot Add 364⅓ carrots, chopped, 182⅙ shallot, chopped, 364⅓ sticks celery, chopped Add 36433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1093 cloves garlic and 364⅓ sprigs thyme Add 68312½ ml red wine, reduce by 50% Add 182⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5465 g butter and 91 1/12 tsp balsamic vinegar
182⅙ tbsp mustard powder 182⅙ tbsp garlic powder 182⅙ tbsp paprika 546½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 182⅙ tbsp mustard powder, 182⅙ tbsp garlic powder, 182⅙ tbsp paprika and 546½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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