Link: youtu.be
Origin: Fallow
Serves: - 511 +
Ingredients
212 11/12 kg rib of beef 2129⅙ g salt
Method
Cover 212 11/12 kg rib of beef with 2129⅙ 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
85⅙ rib cap meat, diced 85⅙ rib cap fat, diced 170⅓ carrots, chopped 170⅓ sticks celery, chopped 85⅙ shallot, chopped 17033⅓ g mushrooms, sliced 511 cloves garlic 170⅓ sprigs thyme 31937½ ml red wine 85⅙ litre beef stock 2555 g butter 42 7/12 tsp balsamic vinegar
Meanwhile slowly render 85⅙ rib cap fat, diced on low heat Brown 85⅙ rib cap meat, diced in a pot Remove meat from pot Add 170⅓ carrots, chopped, 85⅙ shallot, chopped, 170⅓ sticks celery, chopped Add 17033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 511 cloves garlic and 170⅓ sprigs thyme Add 31937½ ml red wine, reduce by 50% Add 85⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2555 g butter and 42 7/12 tsp balsamic vinegar
85⅙ tbsp mustard powder 85⅙ tbsp garlic powder 85⅙ tbsp paprika 255½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 85⅙ tbsp mustard powder, 85⅙ tbsp garlic powder, 85⅙ tbsp paprika and 255½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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