Link: youtu.be
Origin: Fallow
Serves: - 1249 +
Ingredients
520 5/12 kg rib of beef 5204⅙ g salt
Method
Cover 520 5/12 kg rib of beef with 5204⅙ 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
208⅙ rib cap meat, diced 208⅙ rib cap fat, diced 416⅓ carrots, chopped 416⅓ sticks celery, chopped 208⅙ shallot, chopped 41633⅓ g mushrooms, sliced 1249 cloves garlic 416⅓ sprigs thyme 78062½ ml red wine 208⅙ litre beef stock 6245 g butter 104 1/12 tsp balsamic vinegar
Meanwhile slowly render 208⅙ rib cap fat, diced on low heat Brown 208⅙ rib cap meat, diced in a pot Remove meat from pot Add 416⅓ carrots, chopped, 208⅙ shallot, chopped, 416⅓ sticks celery, chopped Add 41633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1249 cloves garlic and 416⅓ sprigs thyme Add 78062½ ml red wine, reduce by 50% Add 208⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6245 g butter and 104 1/12 tsp balsamic vinegar
208⅙ tbsp mustard powder 208⅙ tbsp garlic powder 208⅙ tbsp paprika 624½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 208⅙ tbsp mustard powder, 208⅙ tbsp garlic powder, 208⅙ tbsp paprika and 624½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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