Link: youtu.be
Origin: Fallow
Serves: - 1217 +
Ingredients
507 1/12 kg rib of beef 5070⅚ g salt
Method
Cover 507 1/12 kg rib of beef with 5070⅚ 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
202⅚ rib cap meat, diced 202⅚ rib cap fat, diced 405⅔ carrots, chopped 405⅔ sticks celery, chopped 202⅚ shallot, chopped 40566⅔ g mushrooms, sliced 1217 cloves garlic 405⅔ sprigs thyme 76062½ ml red wine 202⅚ litre beef stock 6085 g butter 101 5/12 tsp balsamic vinegar
Meanwhile slowly render 202⅚ rib cap fat, diced on low heat Brown 202⅚ rib cap meat, diced in a pot Remove meat from pot Add 405⅔ carrots, chopped, 202⅚ shallot, chopped, 405⅔ sticks celery, chopped Add 40566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1217 cloves garlic and 405⅔ sprigs thyme Add 76062½ ml red wine, reduce by 50% Add 202⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6085 g butter and 101 5/12 tsp balsamic vinegar
202⅚ tbsp mustard powder 202⅚ tbsp garlic powder 202⅚ tbsp paprika 608½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 202⅚ tbsp mustard powder, 202⅚ tbsp garlic powder, 202⅚ tbsp paprika and 608½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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