Link: youtu.be
Origin: Fallow
Serves: - 1109 +
Ingredients
462 1/12 kg rib of beef 4620⅚ g salt
Method
Cover 462 1/12 kg rib of beef with 4620⅚ 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
184⅚ rib cap meat, diced 184⅚ rib cap fat, diced 369⅔ carrots, chopped 369⅔ sticks celery, chopped 184⅚ shallot, chopped 36966⅔ g mushrooms, sliced 1109 cloves garlic 369⅔ sprigs thyme 69312½ ml red wine 184⅚ litre beef stock 5545 g butter 92 5/12 tsp balsamic vinegar
Meanwhile slowly render 184⅚ rib cap fat, diced on low heat Brown 184⅚ rib cap meat, diced in a pot Remove meat from pot Add 369⅔ carrots, chopped, 184⅚ shallot, chopped, 369⅔ sticks celery, chopped Add 36966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1109 cloves garlic and 369⅔ sprigs thyme Add 69312½ ml red wine, reduce by 50% Add 184⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5545 g butter and 92 5/12 tsp balsamic vinegar
184⅚ tbsp mustard powder 184⅚ tbsp garlic powder 184⅚ tbsp paprika 554½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 184⅚ tbsp mustard powder, 184⅚ tbsp garlic powder, 184⅚ tbsp paprika and 554½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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