Link: youtu.be
Origin: Fallow
Serves: - 1195 +
Ingredients
497 11/12 kg rib of beef 4979⅙ g salt
Method
Cover 497 11/12 kg rib of beef with 4979⅙ 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
199⅙ rib cap meat, diced 199⅙ rib cap fat, diced 398⅓ carrots, chopped 398⅓ sticks celery, chopped 199⅙ shallot, chopped 39833⅓ g mushrooms, sliced 1195 cloves garlic 398⅓ sprigs thyme 74687½ ml red wine 199⅙ litre beef stock 5975 g butter 99 7/12 tsp balsamic vinegar
Meanwhile slowly render 199⅙ rib cap fat, diced on low heat Brown 199⅙ rib cap meat, diced in a pot Remove meat from pot Add 398⅓ carrots, chopped, 199⅙ shallot, chopped, 398⅓ sticks celery, chopped Add 39833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1195 cloves garlic and 398⅓ sprigs thyme Add 74687½ ml red wine, reduce by 50% Add 199⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5975 g butter and 99 7/12 tsp balsamic vinegar
199⅙ tbsp mustard powder 199⅙ tbsp garlic powder 199⅙ tbsp paprika 597½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 199⅙ tbsp mustard powder, 199⅙ tbsp garlic powder, 199⅙ tbsp paprika and 597½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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