Link: youtu.be
Origin: Fallow
Serves: - 1261 +
Ingredients
525 5/12 kg rib of beef 5254⅙ g salt
Method
Cover 525 5/12 kg rib of beef with 5254⅙ 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
210⅙ rib cap meat, diced 210⅙ rib cap fat, diced 420⅓ carrots, chopped 420⅓ sticks celery, chopped 210⅙ shallot, chopped 42033⅓ g mushrooms, sliced 1261 cloves garlic 420⅓ sprigs thyme 78812½ ml red wine 210⅙ litre beef stock 6305 g butter 105 1/12 tsp balsamic vinegar
Meanwhile slowly render 210⅙ rib cap fat, diced on low heat Brown 210⅙ rib cap meat, diced in a pot Remove meat from pot Add 420⅓ carrots, chopped, 210⅙ shallot, chopped, 420⅓ sticks celery, chopped Add 42033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1261 cloves garlic and 420⅓ sprigs thyme Add 78812½ ml red wine, reduce by 50% Add 210⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6305 g butter and 105 1/12 tsp balsamic vinegar
210⅙ tbsp mustard powder 210⅙ tbsp garlic powder 210⅙ tbsp paprika 630½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 210⅙ tbsp mustard powder, 210⅙ tbsp garlic powder, 210⅙ tbsp paprika and 630½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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