Link: youtu.be
Origin: Fallow
Serves: - 1175 +
Ingredients
489 7/12 kg rib of beef 4895⅚ g salt
Method
Cover 489 7/12 kg rib of beef with 4895⅚ 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
195⅚ rib cap meat, diced 195⅚ rib cap fat, diced 391⅔ carrots, chopped 391⅔ sticks celery, chopped 195⅚ shallot, chopped 39166⅔ g mushrooms, sliced 1175 cloves garlic 391⅔ sprigs thyme 73437½ ml red wine 195⅚ litre beef stock 5875 g butter 97 11/12 tsp balsamic vinegar
Meanwhile slowly render 195⅚ rib cap fat, diced on low heat Brown 195⅚ rib cap meat, diced in a pot Remove meat from pot Add 391⅔ carrots, chopped, 195⅚ shallot, chopped, 391⅔ sticks celery, chopped Add 39166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1175 cloves garlic and 391⅔ sprigs thyme Add 73437½ ml red wine, reduce by 50% Add 195⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5875 g butter and 97 11/12 tsp balsamic vinegar
195⅚ tbsp mustard powder 195⅚ tbsp garlic powder 195⅚ tbsp paprika 587½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 195⅚ tbsp mustard powder, 195⅚ tbsp garlic powder, 195⅚ tbsp paprika and 587½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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