Link: youtu.be
Origin: Fallow
Serves: - 1241 +
Ingredients
517 1/12 kg rib of beef 5170⅚ g salt
Method
Cover 517 1/12 kg rib of beef with 5170⅚ 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
206⅚ rib cap meat, diced 206⅚ rib cap fat, diced 413⅔ carrots, chopped 413⅔ sticks celery, chopped 206⅚ shallot, chopped 41366⅔ g mushrooms, sliced 1241 cloves garlic 413⅔ sprigs thyme 77562½ ml red wine 206⅚ litre beef stock 6205 g butter 103 5/12 tsp balsamic vinegar
Meanwhile slowly render 206⅚ rib cap fat, diced on low heat Brown 206⅚ rib cap meat, diced in a pot Remove meat from pot Add 413⅔ carrots, chopped, 206⅚ shallot, chopped, 413⅔ sticks celery, chopped Add 41366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1241 cloves garlic and 413⅔ sprigs thyme Add 77562½ ml red wine, reduce by 50% Add 206⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6205 g butter and 103 5/12 tsp balsamic vinegar
206⅚ tbsp mustard powder 206⅚ tbsp garlic powder 206⅚ tbsp paprika 620½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 206⅚ tbsp mustard powder, 206⅚ tbsp garlic powder, 206⅚ tbsp paprika and 620½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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