Link: youtu.be
Origin: Fallow
Serves: - 1121 +
Ingredients
467 1/12 kg rib of beef 4670⅚ g salt
Method
Cover 467 1/12 kg rib of beef with 4670⅚ 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
186⅚ rib cap meat, diced 186⅚ rib cap fat, diced 373⅔ carrots, chopped 373⅔ sticks celery, chopped 186⅚ shallot, chopped 37366⅔ g mushrooms, sliced 1121 cloves garlic 373⅔ sprigs thyme 70062½ ml red wine 186⅚ litre beef stock 5605 g butter 93 5/12 tsp balsamic vinegar
Meanwhile slowly render 186⅚ rib cap fat, diced on low heat Brown 186⅚ rib cap meat, diced in a pot Remove meat from pot Add 373⅔ carrots, chopped, 186⅚ shallot, chopped, 373⅔ sticks celery, chopped Add 37366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1121 cloves garlic and 373⅔ sprigs thyme Add 70062½ ml red wine, reduce by 50% Add 186⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5605 g butter and 93 5/12 tsp balsamic vinegar
186⅚ tbsp mustard powder 186⅚ tbsp garlic powder 186⅚ tbsp paprika 560½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 186⅚ tbsp mustard powder, 186⅚ tbsp garlic powder, 186⅚ tbsp paprika and 560½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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