Link: youtu.be
Origin: Fallow
Serves: - 1133 +
Ingredients
472 1/12 kg rib of beef 4720⅚ g salt
Method
Cover 472 1/12 kg rib of beef with 4720⅚ 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
188⅚ rib cap meat, diced 188⅚ rib cap fat, diced 377⅔ carrots, chopped 377⅔ sticks celery, chopped 188⅚ shallot, chopped 37766⅔ g mushrooms, sliced 1133 cloves garlic 377⅔ sprigs thyme 70812½ ml red wine 188⅚ litre beef stock 5665 g butter 94 5/12 tsp balsamic vinegar
Meanwhile slowly render 188⅚ rib cap fat, diced on low heat Brown 188⅚ rib cap meat, diced in a pot Remove meat from pot Add 377⅔ carrots, chopped, 188⅚ shallot, chopped, 377⅔ sticks celery, chopped Add 37766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1133 cloves garlic and 377⅔ sprigs thyme Add 70812½ ml red wine, reduce by 50% Add 188⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5665 g butter and 94 5/12 tsp balsamic vinegar
188⅚ tbsp mustard powder 188⅚ tbsp garlic powder 188⅚ tbsp paprika 566½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 188⅚ tbsp mustard powder, 188⅚ tbsp garlic powder, 188⅚ tbsp paprika and 566½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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