Link: youtu.be
Origin: Fallow
Serves: - 1151 +
Ingredients
479 7/12 kg rib of beef 4795⅚ g salt
Method
Cover 479 7/12 kg rib of beef with 4795⅚ 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
191⅚ rib cap meat, diced 191⅚ rib cap fat, diced 383⅔ carrots, chopped 383⅔ sticks celery, chopped 191⅚ shallot, chopped 38366⅔ g mushrooms, sliced 1151 cloves garlic 383⅔ sprigs thyme 71937½ ml red wine 191⅚ litre beef stock 5755 g butter 95 11/12 tsp balsamic vinegar
Meanwhile slowly render 191⅚ rib cap fat, diced on low heat Brown 191⅚ rib cap meat, diced in a pot Remove meat from pot Add 383⅔ carrots, chopped, 191⅚ shallot, chopped, 383⅔ sticks celery, chopped Add 38366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1151 cloves garlic and 383⅔ sprigs thyme Add 71937½ ml red wine, reduce by 50% Add 191⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5755 g butter and 95 11/12 tsp balsamic vinegar
191⅚ tbsp mustard powder 191⅚ tbsp garlic powder 191⅚ tbsp paprika 575½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 191⅚ tbsp mustard powder, 191⅚ tbsp garlic powder, 191⅚ tbsp paprika and 575½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: