Link: youtu.be
Origin: Fallow
Serves: - 1165 +
Ingredients
485 5/12 kg rib of beef 4854⅙ g salt
Method
Cover 485 5/12 kg rib of beef with 4854⅙ 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
194⅙ rib cap meat, diced 194⅙ rib cap fat, diced 388⅓ carrots, chopped 388⅓ sticks celery, chopped 194⅙ shallot, chopped 38833⅓ g mushrooms, sliced 1165 cloves garlic 388⅓ sprigs thyme 72812½ ml red wine 194⅙ litre beef stock 5825 g butter 97 1/12 tsp balsamic vinegar
Meanwhile slowly render 194⅙ rib cap fat, diced on low heat Brown 194⅙ rib cap meat, diced in a pot Remove meat from pot Add 388⅓ carrots, chopped, 194⅙ shallot, chopped, 388⅓ sticks celery, chopped Add 38833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1165 cloves garlic and 388⅓ sprigs thyme Add 72812½ ml red wine, reduce by 50% Add 194⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5825 g butter and 97 1/12 tsp balsamic vinegar
194⅙ tbsp mustard powder 194⅙ tbsp garlic powder 194⅙ tbsp paprika 582½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 194⅙ tbsp mustard powder, 194⅙ tbsp garlic powder, 194⅙ tbsp paprika and 582½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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