Link: youtu.be
Origin: Fallow
Serves: - 1231 +
Ingredients
512 11/12 kg rib of beef 5129⅙ g salt
Method
Cover 512 11/12 kg rib of beef with 5129⅙ 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
205⅙ rib cap meat, diced 205⅙ rib cap fat, diced 410⅓ carrots, chopped 410⅓ sticks celery, chopped 205⅙ shallot, chopped 41033⅓ g mushrooms, sliced 1231 cloves garlic 410⅓ sprigs thyme 76937½ ml red wine 205⅙ litre beef stock 6155 g butter 102 7/12 tsp balsamic vinegar
Meanwhile slowly render 205⅙ rib cap fat, diced on low heat Brown 205⅙ rib cap meat, diced in a pot Remove meat from pot Add 410⅓ carrots, chopped, 205⅙ shallot, chopped, 410⅓ sticks celery, chopped Add 41033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1231 cloves garlic and 410⅓ sprigs thyme Add 76937½ ml red wine, reduce by 50% Add 205⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6155 g butter and 102 7/12 tsp balsamic vinegar
205⅙ tbsp mustard powder 205⅙ tbsp garlic powder 205⅙ tbsp paprika 615½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 205⅙ tbsp mustard powder, 205⅙ tbsp garlic powder, 205⅙ tbsp paprika and 615½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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