Link: youtu.be
Origin: Fallow
Serves: - 1157 +
Ingredients
482 1/12 kg rib of beef 4820⅚ g salt
Method
Cover 482 1/12 kg rib of beef with 4820⅚ 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
192⅚ rib cap meat, diced 192⅚ rib cap fat, diced 385⅔ carrots, chopped 385⅔ sticks celery, chopped 192⅚ shallot, chopped 38566⅔ g mushrooms, sliced 1157 cloves garlic 385⅔ sprigs thyme 72312½ ml red wine 192⅚ litre beef stock 5785 g butter 96 5/12 tsp balsamic vinegar
Meanwhile slowly render 192⅚ rib cap fat, diced on low heat Brown 192⅚ rib cap meat, diced in a pot Remove meat from pot Add 385⅔ carrots, chopped, 192⅚ shallot, chopped, 385⅔ sticks celery, chopped Add 38566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1157 cloves garlic and 385⅔ sprigs thyme Add 72312½ ml red wine, reduce by 50% Add 192⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5785 g butter and 96 5/12 tsp balsamic vinegar
192⅚ tbsp mustard powder 192⅚ tbsp garlic powder 192⅚ tbsp paprika 578½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 192⅚ tbsp mustard powder, 192⅚ tbsp garlic powder, 192⅚ tbsp paprika and 578½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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