Link: youtu.be
Origin: Fallow
Serves: - 1129 +
Ingredients
470 5/12 kg rib of beef 4704⅙ g salt
Method
Cover 470 5/12 kg rib of beef with 4704⅙ 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
188⅙ rib cap meat, diced 188⅙ rib cap fat, diced 376⅓ carrots, chopped 376⅓ sticks celery, chopped 188⅙ shallot, chopped 37633⅓ g mushrooms, sliced 1129 cloves garlic 376⅓ sprigs thyme 70562½ ml red wine 188⅙ litre beef stock 5645 g butter 94 1/12 tsp balsamic vinegar
Meanwhile slowly render 188⅙ rib cap fat, diced on low heat Brown 188⅙ rib cap meat, diced in a pot Remove meat from pot Add 376⅓ carrots, chopped, 188⅙ shallot, chopped, 376⅓ sticks celery, chopped Add 37633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1129 cloves garlic and 376⅓ sprigs thyme Add 70562½ ml red wine, reduce by 50% Add 188⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5645 g butter and 94 1/12 tsp balsamic vinegar
188⅙ tbsp mustard powder 188⅙ tbsp garlic powder 188⅙ tbsp paprika 564½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 188⅙ tbsp mustard powder, 188⅙ tbsp garlic powder, 188⅙ tbsp paprika and 564½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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