Link: youtu.be
Origin: Fallow
Serves: - 1177 +
Ingredients
490 5/12 kg rib of beef 4904⅙ g salt
Method
Cover 490 5/12 kg rib of beef with 4904⅙ 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
196⅙ rib cap meat, diced 196⅙ rib cap fat, diced 392⅓ carrots, chopped 392⅓ sticks celery, chopped 196⅙ shallot, chopped 39233⅓ g mushrooms, sliced 1177 cloves garlic 392⅓ sprigs thyme 73562½ ml red wine 196⅙ litre beef stock 5885 g butter 98 1/12 tsp balsamic vinegar
Meanwhile slowly render 196⅙ rib cap fat, diced on low heat Brown 196⅙ rib cap meat, diced in a pot Remove meat from pot Add 392⅓ carrots, chopped, 196⅙ shallot, chopped, 392⅓ sticks celery, chopped Add 39233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1177 cloves garlic and 392⅓ sprigs thyme Add 73562½ ml red wine, reduce by 50% Add 196⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5885 g butter and 98 1/12 tsp balsamic vinegar
196⅙ tbsp mustard powder 196⅙ tbsp garlic powder 196⅙ tbsp paprika 588½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 196⅙ tbsp mustard powder, 196⅙ tbsp garlic powder, 196⅙ tbsp paprika and 588½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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