Link: youtu.be
Origin: Fallow
Serves: - 1235 +
Ingredients
514 7/12 kg rib of beef 5145⅚ g salt
Method
Cover 514 7/12 kg rib of beef with 5145⅚ 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
205⅚ rib cap meat, diced 205⅚ rib cap fat, diced 411⅔ carrots, chopped 411⅔ sticks celery, chopped 205⅚ shallot, chopped 41166⅔ g mushrooms, sliced 1235 cloves garlic 411⅔ sprigs thyme 77187½ ml red wine 205⅚ litre beef stock 6175 g butter 102 11/12 tsp balsamic vinegar
Meanwhile slowly render 205⅚ rib cap fat, diced on low heat Brown 205⅚ rib cap meat, diced in a pot Remove meat from pot Add 411⅔ carrots, chopped, 205⅚ shallot, chopped, 411⅔ sticks celery, chopped Add 41166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1235 cloves garlic and 411⅔ sprigs thyme Add 77187½ ml red wine, reduce by 50% Add 205⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6175 g butter and 102 11/12 tsp balsamic vinegar
205⅚ tbsp mustard powder 205⅚ tbsp garlic powder 205⅚ tbsp paprika 617½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 205⅚ tbsp mustard powder, 205⅚ tbsp garlic powder, 205⅚ tbsp paprika and 617½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: