Link: youtu.be
Origin: Fallow
Serves: - 1183 +
Ingredients
492 11/12 kg rib of beef 4929⅙ g salt
Method
Cover 492 11/12 kg rib of beef with 4929⅙ 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
197⅙ rib cap meat, diced 197⅙ rib cap fat, diced 394⅓ carrots, chopped 394⅓ sticks celery, chopped 197⅙ shallot, chopped 39433⅓ g mushrooms, sliced 1183 cloves garlic 394⅓ sprigs thyme 73937½ ml red wine 197⅙ litre beef stock 5915 g butter 98 7/12 tsp balsamic vinegar
Meanwhile slowly render 197⅙ rib cap fat, diced on low heat Brown 197⅙ rib cap meat, diced in a pot Remove meat from pot Add 394⅓ carrots, chopped, 197⅙ shallot, chopped, 394⅓ sticks celery, chopped Add 39433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1183 cloves garlic and 394⅓ sprigs thyme Add 73937½ ml red wine, reduce by 50% Add 197⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5915 g butter and 98 7/12 tsp balsamic vinegar
197⅙ tbsp mustard powder 197⅙ tbsp garlic powder 197⅙ tbsp paprika 591½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 197⅙ tbsp mustard powder, 197⅙ tbsp garlic powder, 197⅙ tbsp paprika and 591½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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