Link: youtu.be
Origin: Fallow
Serves: - 1145 +
Ingredients
477 1/12 kg rib of beef 4770⅚ g salt
Method
Cover 477 1/12 kg rib of beef with 4770⅚ 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
190⅚ rib cap meat, diced 190⅚ rib cap fat, diced 381⅔ carrots, chopped 381⅔ sticks celery, chopped 190⅚ shallot, chopped 38166⅔ g mushrooms, sliced 1145 cloves garlic 381⅔ sprigs thyme 71562½ ml red wine 190⅚ litre beef stock 5725 g butter 95 5/12 tsp balsamic vinegar
Meanwhile slowly render 190⅚ rib cap fat, diced on low heat Brown 190⅚ rib cap meat, diced in a pot Remove meat from pot Add 381⅔ carrots, chopped, 190⅚ shallot, chopped, 381⅔ sticks celery, chopped Add 38166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1145 cloves garlic and 381⅔ sprigs thyme Add 71562½ ml red wine, reduce by 50% Add 190⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5725 g butter and 95 5/12 tsp balsamic vinegar
190⅚ tbsp mustard powder 190⅚ tbsp garlic powder 190⅚ tbsp paprika 572½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 190⅚ tbsp mustard powder, 190⅚ tbsp garlic powder, 190⅚ tbsp paprika and 572½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: