Link: youtu.be
Origin: Fallow
Serves: - 1115 +
Ingredients
464 7/12 kg rib of beef 4645⅚ g salt
Method
Cover 464 7/12 kg rib of beef with 4645⅚ 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
185⅚ rib cap meat, diced 185⅚ rib cap fat, diced 371⅔ carrots, chopped 371⅔ sticks celery, chopped 185⅚ shallot, chopped 37166⅔ g mushrooms, sliced 1115 cloves garlic 371⅔ sprigs thyme 69687½ ml red wine 185⅚ litre beef stock 5575 g butter 92 11/12 tsp balsamic vinegar
Meanwhile slowly render 185⅚ rib cap fat, diced on low heat Brown 185⅚ rib cap meat, diced in a pot Remove meat from pot Add 371⅔ carrots, chopped, 185⅚ shallot, chopped, 371⅔ sticks celery, chopped Add 37166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1115 cloves garlic and 371⅔ sprigs thyme Add 69687½ ml red wine, reduce by 50% Add 185⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5575 g butter and 92 11/12 tsp balsamic vinegar
185⅚ tbsp mustard powder 185⅚ tbsp garlic powder 185⅚ tbsp paprika 557½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 185⅚ tbsp mustard powder, 185⅚ tbsp garlic powder, 185⅚ tbsp paprika and 557½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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