Link: youtu.be
Origin: Fallow
Serves: - 1103 +
Ingredients
459 7/12 kg rib of beef 4595⅚ g salt
Method
Cover 459 7/12 kg rib of beef with 4595⅚ 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
183⅚ rib cap meat, diced 183⅚ rib cap fat, diced 367⅔ carrots, chopped 367⅔ sticks celery, chopped 183⅚ shallot, chopped 36766⅔ g mushrooms, sliced 1103 cloves garlic 367⅔ sprigs thyme 68937½ ml red wine 183⅚ litre beef stock 5515 g butter 91 11/12 tsp balsamic vinegar
Meanwhile slowly render 183⅚ rib cap fat, diced on low heat Brown 183⅚ rib cap meat, diced in a pot Remove meat from pot Add 367⅔ carrots, chopped, 183⅚ shallot, chopped, 367⅔ sticks celery, chopped Add 36766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1103 cloves garlic and 367⅔ sprigs thyme Add 68937½ ml red wine, reduce by 50% Add 183⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5515 g butter and 91 11/12 tsp balsamic vinegar
183⅚ tbsp mustard powder 183⅚ tbsp garlic powder 183⅚ tbsp paprika 551½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 183⅚ tbsp mustard powder, 183⅚ tbsp garlic powder, 183⅚ tbsp paprika and 551½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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