Link: youtu.be
Origin: Fallow
Serves: - 1181 +
Ingredients
492 1/12 kg rib of beef 4920⅚ g salt
Method
Cover 492 1/12 kg rib of beef with 4920⅚ 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
196⅚ rib cap meat, diced 196⅚ rib cap fat, diced 393⅔ carrots, chopped 393⅔ sticks celery, chopped 196⅚ shallot, chopped 39366⅔ g mushrooms, sliced 1181 cloves garlic 393⅔ sprigs thyme 73812½ ml red wine 196⅚ litre beef stock 5905 g butter 98 5/12 tsp balsamic vinegar
Meanwhile slowly render 196⅚ rib cap fat, diced on low heat Brown 196⅚ rib cap meat, diced in a pot Remove meat from pot Add 393⅔ carrots, chopped, 196⅚ shallot, chopped, 393⅔ sticks celery, chopped Add 39366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1181 cloves garlic and 393⅔ sprigs thyme Add 73812½ ml red wine, reduce by 50% Add 196⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5905 g butter and 98 5/12 tsp balsamic vinegar
196⅚ tbsp mustard powder 196⅚ tbsp garlic powder 196⅚ tbsp paprika 590½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 196⅚ tbsp mustard powder, 196⅚ tbsp garlic powder, 196⅚ tbsp paprika and 590½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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