Link: youtu.be
Origin: Fallow
Serves: - 1193 +
Ingredients
497 1/12 kg rib of beef 4970⅚ g salt
Method
Cover 497 1/12 kg rib of beef with 4970⅚ 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
198⅚ rib cap meat, diced 198⅚ rib cap fat, diced 397⅔ carrots, chopped 397⅔ sticks celery, chopped 198⅚ shallot, chopped 39766⅔ g mushrooms, sliced 1193 cloves garlic 397⅔ sprigs thyme 74562½ ml red wine 198⅚ litre beef stock 5965 g butter 99 5/12 tsp balsamic vinegar
Meanwhile slowly render 198⅚ rib cap fat, diced on low heat Brown 198⅚ rib cap meat, diced in a pot Remove meat from pot Add 397⅔ carrots, chopped, 198⅚ shallot, chopped, 397⅔ sticks celery, chopped Add 39766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1193 cloves garlic and 397⅔ sprigs thyme Add 74562½ ml red wine, reduce by 50% Add 198⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5965 g butter and 99 5/12 tsp balsamic vinegar
198⅚ tbsp mustard powder 198⅚ tbsp garlic powder 198⅚ tbsp paprika 596½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 198⅚ tbsp mustard powder, 198⅚ tbsp garlic powder, 198⅚ tbsp paprika and 596½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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