Link: youtu.be
Origin: Fallow
Serves: - 1223 +
Ingredients
509 7/12 kg rib of beef 5095⅚ g salt
Method
Cover 509 7/12 kg rib of beef with 5095⅚ 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
203⅚ rib cap meat, diced 203⅚ rib cap fat, diced 407⅔ carrots, chopped 407⅔ sticks celery, chopped 203⅚ shallot, chopped 40766⅔ g mushrooms, sliced 1223 cloves garlic 407⅔ sprigs thyme 76437½ ml red wine 203⅚ litre beef stock 6115 g butter 101 11/12 tsp balsamic vinegar
Meanwhile slowly render 203⅚ rib cap fat, diced on low heat Brown 203⅚ rib cap meat, diced in a pot Remove meat from pot Add 407⅔ carrots, chopped, 203⅚ shallot, chopped, 407⅔ sticks celery, chopped Add 40766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1223 cloves garlic and 407⅔ sprigs thyme Add 76437½ ml red wine, reduce by 50% Add 203⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6115 g butter and 101 11/12 tsp balsamic vinegar
203⅚ tbsp mustard powder 203⅚ tbsp garlic powder 203⅚ tbsp paprika 611½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 203⅚ tbsp mustard powder, 203⅚ tbsp garlic powder, 203⅚ tbsp paprika and 611½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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