Link: youtu.be
Origin: Fallow
Serves: - 1199 +
Ingredients
499 7/12 kg rib of beef 4995⅚ g salt
Method
Cover 499 7/12 kg rib of beef with 4995⅚ 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
199⅚ rib cap meat, diced 199⅚ rib cap fat, diced 399⅔ carrots, chopped 399⅔ sticks celery, chopped 199⅚ shallot, chopped 39966⅔ g mushrooms, sliced 1199 cloves garlic 399⅔ sprigs thyme 74937½ ml red wine 199⅚ litre beef stock 5995 g butter 99 11/12 tsp balsamic vinegar
Meanwhile slowly render 199⅚ rib cap fat, diced on low heat Brown 199⅚ rib cap meat, diced in a pot Remove meat from pot Add 399⅔ carrots, chopped, 199⅚ shallot, chopped, 399⅔ sticks celery, chopped Add 39966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1199 cloves garlic and 399⅔ sprigs thyme Add 74937½ ml red wine, reduce by 50% Add 199⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5995 g butter and 99 11/12 tsp balsamic vinegar
199⅚ tbsp mustard powder 199⅚ tbsp garlic powder 199⅚ tbsp paprika 599½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 199⅚ tbsp mustard powder, 199⅚ tbsp garlic powder, 199⅚ tbsp paprika and 599½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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