Link: youtu.be
Origin: Fallow
Serves: - 1237 +
Ingredients
515 5/12 kg rib of beef 5154⅙ g salt
Method
Cover 515 5/12 kg rib of beef with 5154⅙ 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
206⅙ rib cap meat, diced 206⅙ rib cap fat, diced 412⅓ carrots, chopped 412⅓ sticks celery, chopped 206⅙ shallot, chopped 41233⅓ g mushrooms, sliced 1237 cloves garlic 412⅓ sprigs thyme 77312½ ml red wine 206⅙ litre beef stock 6185 g butter 103 1/12 tsp balsamic vinegar
Meanwhile slowly render 206⅙ rib cap fat, diced on low heat Brown 206⅙ rib cap meat, diced in a pot Remove meat from pot Add 412⅓ carrots, chopped, 206⅙ shallot, chopped, 412⅓ sticks celery, chopped Add 41233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1237 cloves garlic and 412⅓ sprigs thyme Add 77312½ ml red wine, reduce by 50% Add 206⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6185 g butter and 103 1/12 tsp balsamic vinegar
206⅙ tbsp mustard powder 206⅙ tbsp garlic powder 206⅙ tbsp paprika 618½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 206⅙ tbsp mustard powder, 206⅙ tbsp garlic powder, 206⅙ tbsp paprika and 618½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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