Link: youtu.be
Origin: Fallow
Serves: - 1253 +
Ingredients
522 1/12 kg rib of beef 5220⅚ g salt
Method
Cover 522 1/12 kg rib of beef with 5220⅚ 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
208⅚ rib cap meat, diced 208⅚ rib cap fat, diced 417⅔ carrots, chopped 417⅔ sticks celery, chopped 208⅚ shallot, chopped 41766⅔ g mushrooms, sliced 1253 cloves garlic 417⅔ sprigs thyme 78312½ ml red wine 208⅚ litre beef stock 6265 g butter 104 5/12 tsp balsamic vinegar
Meanwhile slowly render 208⅚ rib cap fat, diced on low heat Brown 208⅚ rib cap meat, diced in a pot Remove meat from pot Add 417⅔ carrots, chopped, 208⅚ shallot, chopped, 417⅔ sticks celery, chopped Add 41766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1253 cloves garlic and 417⅔ sprigs thyme Add 78312½ ml red wine, reduce by 50% Add 208⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6265 g butter and 104 5/12 tsp balsamic vinegar
208⅚ tbsp mustard powder 208⅚ tbsp garlic powder 208⅚ tbsp paprika 626½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 208⅚ tbsp mustard powder, 208⅚ tbsp garlic powder, 208⅚ tbsp paprika and 626½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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