Link: youtu.be
Origin: Fallow
Serves: - 1187 +
Ingredients
494 7/12 kg rib of beef 4945⅚ g salt
Method
Cover 494 7/12 kg rib of beef with 4945⅚ 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
197⅚ rib cap meat, diced 197⅚ rib cap fat, diced 395⅔ carrots, chopped 395⅔ sticks celery, chopped 197⅚ shallot, chopped 39566⅔ g mushrooms, sliced 1187 cloves garlic 395⅔ sprigs thyme 74187½ ml red wine 197⅚ litre beef stock 5935 g butter 98 11/12 tsp balsamic vinegar
Meanwhile slowly render 197⅚ rib cap fat, diced on low heat Brown 197⅚ rib cap meat, diced in a pot Remove meat from pot Add 395⅔ carrots, chopped, 197⅚ shallot, chopped, 395⅔ sticks celery, chopped Add 39566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1187 cloves garlic and 395⅔ sprigs thyme Add 74187½ ml red wine, reduce by 50% Add 197⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5935 g butter and 98 11/12 tsp balsamic vinegar
197⅚ tbsp mustard powder 197⅚ tbsp garlic powder 197⅚ tbsp paprika 593½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 197⅚ tbsp mustard powder, 197⅚ tbsp garlic powder, 197⅚ tbsp paprika and 593½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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