Link: youtu.be
Origin: Fallow
Serves: - 1171 +
Ingredients
487 11/12 kg rib of beef 4879⅙ g salt
Method
Cover 487 11/12 kg rib of beef with 4879⅙ 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
195⅙ rib cap meat, diced 195⅙ rib cap fat, diced 390⅓ carrots, chopped 390⅓ sticks celery, chopped 195⅙ shallot, chopped 39033⅓ g mushrooms, sliced 1171 cloves garlic 390⅓ sprigs thyme 73187½ ml red wine 195⅙ litre beef stock 5855 g butter 97 7/12 tsp balsamic vinegar
Meanwhile slowly render 195⅙ rib cap fat, diced on low heat Brown 195⅙ rib cap meat, diced in a pot Remove meat from pot Add 390⅓ carrots, chopped, 195⅙ shallot, chopped, 390⅓ sticks celery, chopped Add 39033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1171 cloves garlic and 390⅓ sprigs thyme Add 73187½ ml red wine, reduce by 50% Add 195⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5855 g butter and 97 7/12 tsp balsamic vinegar
195⅙ tbsp mustard powder 195⅙ tbsp garlic powder 195⅙ tbsp paprika 585½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 195⅙ tbsp mustard powder, 195⅙ tbsp garlic powder, 195⅙ tbsp paprika and 585½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: