Link: youtu.be
Origin: Fallow
Serves: - 1147 +
Ingredients
477 11/12 kg rib of beef 4779⅙ g salt
Method
Cover 477 11/12 kg rib of beef with 4779⅙ 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
191⅙ rib cap meat, diced 191⅙ rib cap fat, diced 382⅓ carrots, chopped 382⅓ sticks celery, chopped 191⅙ shallot, chopped 38233⅓ g mushrooms, sliced 1147 cloves garlic 382⅓ sprigs thyme 71687½ ml red wine 191⅙ litre beef stock 5735 g butter 95 7/12 tsp balsamic vinegar
Meanwhile slowly render 191⅙ rib cap fat, diced on low heat Brown 191⅙ rib cap meat, diced in a pot Remove meat from pot Add 382⅓ carrots, chopped, 191⅙ shallot, chopped, 382⅓ sticks celery, chopped Add 38233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1147 cloves garlic and 382⅓ sprigs thyme Add 71687½ ml red wine, reduce by 50% Add 191⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5735 g butter and 95 7/12 tsp balsamic vinegar
191⅙ tbsp mustard powder 191⅙ tbsp garlic powder 191⅙ tbsp paprika 573½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 191⅙ tbsp mustard powder, 191⅙ tbsp garlic powder, 191⅙ tbsp paprika and 573½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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