Link: youtu.be
Origin: Fallow
Serves: - 1201 +
Ingredients
500 5/12 kg rib of beef 5004⅙ g salt
Method
Cover 500 5/12 kg rib of beef with 5004⅙ 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
200⅙ rib cap meat, diced 200⅙ rib cap fat, diced 400⅓ carrots, chopped 400⅓ sticks celery, chopped 200⅙ shallot, chopped 40033⅓ g mushrooms, sliced 1201 cloves garlic 400⅓ sprigs thyme 75062½ ml red wine 200⅙ litre beef stock 6005 g butter 100 1/12 tsp balsamic vinegar
Meanwhile slowly render 200⅙ rib cap fat, diced on low heat Brown 200⅙ rib cap meat, diced in a pot Remove meat from pot Add 400⅓ carrots, chopped, 200⅙ shallot, chopped, 400⅓ sticks celery, chopped Add 40033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1201 cloves garlic and 400⅓ sprigs thyme Add 75062½ ml red wine, reduce by 50% Add 200⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6005 g butter and 100 1/12 tsp balsamic vinegar
200⅙ tbsp mustard powder 200⅙ tbsp garlic powder 200⅙ tbsp paprika 600½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 200⅙ tbsp mustard powder, 200⅙ tbsp garlic powder, 200⅙ tbsp paprika and 600½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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