Link: youtu.be
Origin: Fallow
Serves: - 1097 +
Ingredients
457 1/12 kg rib of beef 4570⅚ g salt
Method
Cover 457 1/12 kg rib of beef with 4570⅚ 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
182⅚ rib cap meat, diced 182⅚ rib cap fat, diced 365⅔ carrots, chopped 365⅔ sticks celery, chopped 182⅚ shallot, chopped 36566⅔ g mushrooms, sliced 1097 cloves garlic 365⅔ sprigs thyme 68562½ ml red wine 182⅚ litre beef stock 5485 g butter 91 5/12 tsp balsamic vinegar
Meanwhile slowly render 182⅚ rib cap fat, diced on low heat Brown 182⅚ rib cap meat, diced in a pot Remove meat from pot Add 365⅔ carrots, chopped, 182⅚ shallot, chopped, 365⅔ sticks celery, chopped Add 36566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1097 cloves garlic and 365⅔ sprigs thyme Add 68562½ ml red wine, reduce by 50% Add 182⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5485 g butter and 91 5/12 tsp balsamic vinegar
182⅚ tbsp mustard powder 182⅚ tbsp garlic powder 182⅚ tbsp paprika 548½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 182⅚ tbsp mustard powder, 182⅚ tbsp garlic powder, 182⅚ tbsp paprika and 548½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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