Link: youtu.be
Origin: Fallow
Serves: - 1111 +
Ingredients
462 11/12 kg rib of beef 4629⅙ g salt
Method
Cover 462 11/12 kg rib of beef with 4629⅙ 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
185⅙ rib cap meat, diced 185⅙ rib cap fat, diced 370⅓ carrots, chopped 370⅓ sticks celery, chopped 185⅙ shallot, chopped 37033⅓ g mushrooms, sliced 1111 cloves garlic 370⅓ sprigs thyme 69437½ ml red wine 185⅙ litre beef stock 5555 g butter 92 7/12 tsp balsamic vinegar
Meanwhile slowly render 185⅙ rib cap fat, diced on low heat Brown 185⅙ rib cap meat, diced in a pot Remove meat from pot Add 370⅓ carrots, chopped, 185⅙ shallot, chopped, 370⅓ sticks celery, chopped Add 37033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1111 cloves garlic and 370⅓ sprigs thyme Add 69437½ ml red wine, reduce by 50% Add 185⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5555 g butter and 92 7/12 tsp balsamic vinegar
185⅙ tbsp mustard powder 185⅙ tbsp garlic powder 185⅙ tbsp paprika 555½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 185⅙ tbsp mustard powder, 185⅙ tbsp garlic powder, 185⅙ tbsp paprika and 555½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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