Link: youtu.be
Origin: Fallow
Serves: - 1105 +
Ingredients
460 5/12 kg rib of beef 4604⅙ g salt
Method
Cover 460 5/12 kg rib of beef with 4604⅙ 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
184⅙ rib cap meat, diced 184⅙ rib cap fat, diced 368⅓ carrots, chopped 368⅓ sticks celery, chopped 184⅙ shallot, chopped 36833⅓ g mushrooms, sliced 1105 cloves garlic 368⅓ sprigs thyme 69062½ ml red wine 184⅙ litre beef stock 5525 g butter 92 1/12 tsp balsamic vinegar
Meanwhile slowly render 184⅙ rib cap fat, diced on low heat Brown 184⅙ rib cap meat, diced in a pot Remove meat from pot Add 368⅓ carrots, chopped, 184⅙ shallot, chopped, 368⅓ sticks celery, chopped Add 36833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1105 cloves garlic and 368⅓ sprigs thyme Add 69062½ ml red wine, reduce by 50% Add 184⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5525 g butter and 92 1/12 tsp balsamic vinegar
184⅙ tbsp mustard powder 184⅙ tbsp garlic powder 184⅙ tbsp paprika 552½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 184⅙ tbsp mustard powder, 184⅙ tbsp garlic powder, 184⅙ tbsp paprika and 552½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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