Link: youtu.be
Origin: Fallow
Serves: - 1159 +
Ingredients
482 11/12 kg rib of beef 4829⅙ g salt
Method
Cover 482 11/12 kg rib of beef with 4829⅙ 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
193⅙ rib cap meat, diced 193⅙ rib cap fat, diced 386⅓ carrots, chopped 386⅓ sticks celery, chopped 193⅙ shallot, chopped 38633⅓ g mushrooms, sliced 1159 cloves garlic 386⅓ sprigs thyme 72437½ ml red wine 193⅙ litre beef stock 5795 g butter 96 7/12 tsp balsamic vinegar
Meanwhile slowly render 193⅙ rib cap fat, diced on low heat Brown 193⅙ rib cap meat, diced in a pot Remove meat from pot Add 386⅓ carrots, chopped, 193⅙ shallot, chopped, 386⅓ sticks celery, chopped Add 38633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1159 cloves garlic and 386⅓ sprigs thyme Add 72437½ ml red wine, reduce by 50% Add 193⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5795 g butter and 96 7/12 tsp balsamic vinegar
193⅙ tbsp mustard powder 193⅙ tbsp garlic powder 193⅙ tbsp paprika 579½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 193⅙ tbsp mustard powder, 193⅙ tbsp garlic powder, 193⅙ tbsp paprika and 579½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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