Link: youtu.be
Origin: Fallow
Serves: - 1267 +
Ingredients
527 11/12 kg rib of beef 5279⅙ g salt
Method
Cover 527 11/12 kg rib of beef with 5279⅙ 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
211⅙ rib cap meat, diced 211⅙ rib cap fat, diced 422⅓ carrots, chopped 422⅓ sticks celery, chopped 211⅙ shallot, chopped 42233⅓ g mushrooms, sliced 1267 cloves garlic 422⅓ sprigs thyme 79187½ ml red wine 211⅙ litre beef stock 6335 g butter 105 7/12 tsp balsamic vinegar
Meanwhile slowly render 211⅙ rib cap fat, diced on low heat Brown 211⅙ rib cap meat, diced in a pot Remove meat from pot Add 422⅓ carrots, chopped, 211⅙ shallot, chopped, 422⅓ sticks celery, chopped Add 42233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1267 cloves garlic and 422⅓ sprigs thyme Add 79187½ ml red wine, reduce by 50% Add 211⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6335 g butter and 105 7/12 tsp balsamic vinegar
211⅙ tbsp mustard powder 211⅙ tbsp garlic powder 211⅙ tbsp paprika 633½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 211⅙ tbsp mustard powder, 211⅙ tbsp garlic powder, 211⅙ tbsp paprika and 633½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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