Link: youtu.be
Origin: Fallow
Serves: - 1211 +
Ingredients
504 7/12 kg rib of beef 5045⅚ g salt
Method
Cover 504 7/12 kg rib of beef with 5045⅚ 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
201⅚ rib cap meat, diced 201⅚ rib cap fat, diced 403⅔ carrots, chopped 403⅔ sticks celery, chopped 201⅚ shallot, chopped 40366⅔ g mushrooms, sliced 1211 cloves garlic 403⅔ sprigs thyme 75687½ ml red wine 201⅚ litre beef stock 6055 g butter 100 11/12 tsp balsamic vinegar
Meanwhile slowly render 201⅚ rib cap fat, diced on low heat Brown 201⅚ rib cap meat, diced in a pot Remove meat from pot Add 403⅔ carrots, chopped, 201⅚ shallot, chopped, 403⅔ sticks celery, chopped Add 40366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1211 cloves garlic and 403⅔ sprigs thyme Add 75687½ ml red wine, reduce by 50% Add 201⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6055 g butter and 100 11/12 tsp balsamic vinegar
201⅚ tbsp mustard powder 201⅚ tbsp garlic powder 201⅚ tbsp paprika 605½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 201⅚ tbsp mustard powder, 201⅚ tbsp garlic powder, 201⅚ tbsp paprika and 605½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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