Link: youtu.be
Origin: Fallow
Serves: - 1189 +
Ingredients
495 5/12 kg rib of beef 4954⅙ g salt
Method
Cover 495 5/12 kg rib of beef with 4954⅙ 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
198⅙ rib cap meat, diced 198⅙ rib cap fat, diced 396⅓ carrots, chopped 396⅓ sticks celery, chopped 198⅙ shallot, chopped 39633⅓ g mushrooms, sliced 1189 cloves garlic 396⅓ sprigs thyme 74312½ ml red wine 198⅙ litre beef stock 5945 g butter 99 1/12 tsp balsamic vinegar
Meanwhile slowly render 198⅙ rib cap fat, diced on low heat Brown 198⅙ rib cap meat, diced in a pot Remove meat from pot Add 396⅓ carrots, chopped, 198⅙ shallot, chopped, 396⅓ sticks celery, chopped Add 39633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1189 cloves garlic and 396⅓ sprigs thyme Add 74312½ ml red wine, reduce by 50% Add 198⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5945 g butter and 99 1/12 tsp balsamic vinegar
198⅙ tbsp mustard powder 198⅙ tbsp garlic powder 198⅙ tbsp paprika 594½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 198⅙ tbsp mustard powder, 198⅙ tbsp garlic powder, 198⅙ tbsp paprika and 594½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: