Link: youtu.be
Origin: Fallow
Serves: - 1123 +
Ingredients
467 11/12 kg rib of beef 4679⅙ g salt
Method
Cover 467 11/12 kg rib of beef with 4679⅙ 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
187⅙ rib cap meat, diced 187⅙ rib cap fat, diced 374⅓ carrots, chopped 374⅓ sticks celery, chopped 187⅙ shallot, chopped 37433⅓ g mushrooms, sliced 1123 cloves garlic 374⅓ sprigs thyme 70187½ ml red wine 187⅙ litre beef stock 5615 g butter 93 7/12 tsp balsamic vinegar
Meanwhile slowly render 187⅙ rib cap fat, diced on low heat Brown 187⅙ rib cap meat, diced in a pot Remove meat from pot Add 374⅓ carrots, chopped, 187⅙ shallot, chopped, 374⅓ sticks celery, chopped Add 37433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1123 cloves garlic and 374⅓ sprigs thyme Add 70187½ ml red wine, reduce by 50% Add 187⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5615 g butter and 93 7/12 tsp balsamic vinegar
187⅙ tbsp mustard powder 187⅙ tbsp garlic powder 187⅙ tbsp paprika 561½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 187⅙ tbsp mustard powder, 187⅙ tbsp garlic powder, 187⅙ tbsp paprika and 561½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: