Link: youtu.be
Origin: Fallow
Serves: - 1243 +
Ingredients
517 11/12 kg rib of beef 5179⅙ g salt
Method
Cover 517 11/12 kg rib of beef with 5179⅙ 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
207⅙ rib cap meat, diced 207⅙ rib cap fat, diced 414⅓ carrots, chopped 414⅓ sticks celery, chopped 207⅙ shallot, chopped 41433⅓ g mushrooms, sliced 1243 cloves garlic 414⅓ sprigs thyme 77687½ ml red wine 207⅙ litre beef stock 6215 g butter 103 7/12 tsp balsamic vinegar
Meanwhile slowly render 207⅙ rib cap fat, diced on low heat Brown 207⅙ rib cap meat, diced in a pot Remove meat from pot Add 414⅓ carrots, chopped, 207⅙ shallot, chopped, 414⅓ sticks celery, chopped Add 41433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1243 cloves garlic and 414⅓ sprigs thyme Add 77687½ ml red wine, reduce by 50% Add 207⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6215 g butter and 103 7/12 tsp balsamic vinegar
207⅙ tbsp mustard powder 207⅙ tbsp garlic powder 207⅙ tbsp paprika 621½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 207⅙ tbsp mustard powder, 207⅙ tbsp garlic powder, 207⅙ tbsp paprika and 621½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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