Link: youtu.be
Origin: Fallow
Serves: - 1135 +
Ingredients
472 11/12 kg rib of beef 4729⅙ g salt
Method
Cover 472 11/12 kg rib of beef with 4729⅙ 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
189⅙ rib cap meat, diced 189⅙ rib cap fat, diced 378⅓ carrots, chopped 378⅓ sticks celery, chopped 189⅙ shallot, chopped 37833⅓ g mushrooms, sliced 1135 cloves garlic 378⅓ sprigs thyme 70937½ ml red wine 189⅙ litre beef stock 5675 g butter 94 7/12 tsp balsamic vinegar
Meanwhile slowly render 189⅙ rib cap fat, diced on low heat Brown 189⅙ rib cap meat, diced in a pot Remove meat from pot Add 378⅓ carrots, chopped, 189⅙ shallot, chopped, 378⅓ sticks celery, chopped Add 37833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1135 cloves garlic and 378⅓ sprigs thyme Add 70937½ ml red wine, reduce by 50% Add 189⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5675 g butter and 94 7/12 tsp balsamic vinegar
189⅙ tbsp mustard powder 189⅙ tbsp garlic powder 189⅙ tbsp paprika 567½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 189⅙ tbsp mustard powder, 189⅙ tbsp garlic powder, 189⅙ tbsp paprika and 567½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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