Link: youtu.be
Origin: Fallow
Serves: - 1127 +
Ingredients
469 7/12 kg rib of beef 4695⅚ g salt
Method
Cover 469 7/12 kg rib of beef with 4695⅚ 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
187⅚ rib cap meat, diced 187⅚ rib cap fat, diced 375⅔ carrots, chopped 375⅔ sticks celery, chopped 187⅚ shallot, chopped 37566⅔ g mushrooms, sliced 1127 cloves garlic 375⅔ sprigs thyme 70437½ ml red wine 187⅚ litre beef stock 5635 g butter 93 11/12 tsp balsamic vinegar
Meanwhile slowly render 187⅚ rib cap fat, diced on low heat Brown 187⅚ rib cap meat, diced in a pot Remove meat from pot Add 375⅔ carrots, chopped, 187⅚ shallot, chopped, 375⅔ sticks celery, chopped Add 37566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1127 cloves garlic and 375⅔ sprigs thyme Add 70437½ ml red wine, reduce by 50% Add 187⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5635 g butter and 93 11/12 tsp balsamic vinegar
187⅚ tbsp mustard powder 187⅚ tbsp garlic powder 187⅚ tbsp paprika 563½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 187⅚ tbsp mustard powder, 187⅚ tbsp garlic powder, 187⅚ tbsp paprika and 563½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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