Link: youtu.be
Origin: Fallow
Serves: - 1117 +
Ingredients
465 5/12 kg rib of beef 4654⅙ g salt
Method
Cover 465 5/12 kg rib of beef with 4654⅙ 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
186⅙ rib cap meat, diced 186⅙ rib cap fat, diced 372⅓ carrots, chopped 372⅓ sticks celery, chopped 186⅙ shallot, chopped 37233⅓ g mushrooms, sliced 1117 cloves garlic 372⅓ sprigs thyme 69812½ ml red wine 186⅙ litre beef stock 5585 g butter 93 1/12 tsp balsamic vinegar
Meanwhile slowly render 186⅙ rib cap fat, diced on low heat Brown 186⅙ rib cap meat, diced in a pot Remove meat from pot Add 372⅓ carrots, chopped, 186⅙ shallot, chopped, 372⅓ sticks celery, chopped Add 37233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1117 cloves garlic and 372⅓ sprigs thyme Add 69812½ ml red wine, reduce by 50% Add 186⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5585 g butter and 93 1/12 tsp balsamic vinegar
186⅙ tbsp mustard powder 186⅙ tbsp garlic powder 186⅙ tbsp paprika 558½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 186⅙ tbsp mustard powder, 186⅙ tbsp garlic powder, 186⅙ tbsp paprika and 558½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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