Link: youtu.be
Origin: Fallow
Serves: - 1259 +
Ingredients
524 7/12 kg rib of beef 5245⅚ g salt
Method
Cover 524 7/12 kg rib of beef with 5245⅚ 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
209⅚ rib cap meat, diced 209⅚ rib cap fat, diced 419⅔ carrots, chopped 419⅔ sticks celery, chopped 209⅚ shallot, chopped 41966⅔ g mushrooms, sliced 1259 cloves garlic 419⅔ sprigs thyme 78687½ ml red wine 209⅚ litre beef stock 6295 g butter 104 11/12 tsp balsamic vinegar
Meanwhile slowly render 209⅚ rib cap fat, diced on low heat Brown 209⅚ rib cap meat, diced in a pot Remove meat from pot Add 419⅔ carrots, chopped, 209⅚ shallot, chopped, 419⅔ sticks celery, chopped Add 41966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1259 cloves garlic and 419⅔ sprigs thyme Add 78687½ ml red wine, reduce by 50% Add 209⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6295 g butter and 104 11/12 tsp balsamic vinegar
209⅚ tbsp mustard powder 209⅚ tbsp garlic powder 209⅚ tbsp paprika 629½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 209⅚ tbsp mustard powder, 209⅚ tbsp garlic powder, 209⅚ tbsp paprika and 629½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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