Link: youtu.be
Origin: Fallow
Serves: - 1205 +
Ingredients
502 1/12 kg rib of beef 5020⅚ g salt
Method
Cover 502 1/12 kg rib of beef with 5020⅚ 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
200⅚ rib cap meat, diced 200⅚ rib cap fat, diced 401⅔ carrots, chopped 401⅔ sticks celery, chopped 200⅚ shallot, chopped 40166⅔ g mushrooms, sliced 1205 cloves garlic 401⅔ sprigs thyme 75312½ ml red wine 200⅚ litre beef stock 6025 g butter 100 5/12 tsp balsamic vinegar
Meanwhile slowly render 200⅚ rib cap fat, diced on low heat Brown 200⅚ rib cap meat, diced in a pot Remove meat from pot Add 401⅔ carrots, chopped, 200⅚ shallot, chopped, 401⅔ sticks celery, chopped Add 40166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1205 cloves garlic and 401⅔ sprigs thyme Add 75312½ ml red wine, reduce by 50% Add 200⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6025 g butter and 100 5/12 tsp balsamic vinegar
200⅚ tbsp mustard powder 200⅚ tbsp garlic powder 200⅚ tbsp paprika 602½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 200⅚ tbsp mustard powder, 200⅚ tbsp garlic powder, 200⅚ tbsp paprika and 602½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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