Link: youtu.be
Origin: Fallow
Serves: - 1099 +
Ingredients
457 11/12 kg rib of beef 4579⅙ g salt
Method
Cover 457 11/12 kg rib of beef with 4579⅙ 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
183⅙ rib cap meat, diced 183⅙ rib cap fat, diced 366⅓ carrots, chopped 366⅓ sticks celery, chopped 183⅙ shallot, chopped 36633⅓ g mushrooms, sliced 1099 cloves garlic 366⅓ sprigs thyme 68687½ ml red wine 183⅙ litre beef stock 5495 g butter 91 7/12 tsp balsamic vinegar
Meanwhile slowly render 183⅙ rib cap fat, diced on low heat Brown 183⅙ rib cap meat, diced in a pot Remove meat from pot Add 366⅓ carrots, chopped, 183⅙ shallot, chopped, 366⅓ sticks celery, chopped Add 36633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1099 cloves garlic and 366⅓ sprigs thyme Add 68687½ ml red wine, reduce by 50% Add 183⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5495 g butter and 91 7/12 tsp balsamic vinegar
183⅙ tbsp mustard powder 183⅙ tbsp garlic powder 183⅙ tbsp paprika 549½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 183⅙ tbsp mustard powder, 183⅙ tbsp garlic powder, 183⅙ tbsp paprika and 549½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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