Link: youtu.be
Origin: Fallow
Serves: - 509 +
Ingredients
212 1/12 kg rib of beef 2120⅚ g salt
Method
Cover 212 1/12 kg rib of beef with 2120⅚ 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
84⅚ rib cap meat, diced 84⅚ rib cap fat, diced 169⅔ carrots, chopped 169⅔ sticks celery, chopped 84⅚ shallot, chopped 16966⅔ g mushrooms, sliced 509 cloves garlic 169⅔ sprigs thyme 31812½ ml red wine 84⅚ litre beef stock 2545 g butter 42 5/12 tsp balsamic vinegar
Meanwhile slowly render 84⅚ rib cap fat, diced on low heat Brown 84⅚ rib cap meat, diced in a pot Remove meat from pot Add 169⅔ carrots, chopped, 84⅚ shallot, chopped, 169⅔ sticks celery, chopped Add 16966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 509 cloves garlic and 169⅔ sprigs thyme Add 31812½ ml red wine, reduce by 50% Add 84⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2545 g butter and 42 5/12 tsp balsamic vinegar
84⅚ tbsp mustard powder 84⅚ tbsp garlic powder 84⅚ tbsp paprika 254½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 84⅚ tbsp mustard powder, 84⅚ tbsp garlic powder, 84⅚ tbsp paprika and 254½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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