Link: youtu.be
Origin: Fallow
Serves: - 515 +
Ingredients
214 7/12 kg rib of beef 2145⅚ g salt
Method
Cover 214 7/12 kg rib of beef with 2145⅚ 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
85⅚ rib cap meat, diced 85⅚ rib cap fat, diced 171⅔ carrots, chopped 171⅔ sticks celery, chopped 85⅚ shallot, chopped 17166⅔ g mushrooms, sliced 515 cloves garlic 171⅔ sprigs thyme 32187½ ml red wine 85⅚ litre beef stock 2575 g butter 42 11/12 tsp balsamic vinegar
Meanwhile slowly render 85⅚ rib cap fat, diced on low heat Brown 85⅚ rib cap meat, diced in a pot Remove meat from pot Add 171⅔ carrots, chopped, 85⅚ shallot, chopped, 171⅔ sticks celery, chopped Add 17166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 515 cloves garlic and 171⅔ sprigs thyme Add 32187½ ml red wine, reduce by 50% Add 85⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2575 g butter and 42 11/12 tsp balsamic vinegar
85⅚ tbsp mustard powder 85⅚ tbsp garlic powder 85⅚ tbsp paprika 257½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 85⅚ tbsp mustard powder, 85⅚ tbsp garlic powder, 85⅚ tbsp paprika and 257½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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