Link: youtu.be
Origin: Fallow
Serves: - 521 +
Ingredients
217 1/12 kg rib of beef 2170⅚ g salt
Method
Cover 217 1/12 kg rib of beef with 2170⅚ 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
86⅚ rib cap meat, diced 86⅚ rib cap fat, diced 173⅔ carrots, chopped 173⅔ sticks celery, chopped 86⅚ shallot, chopped 17366⅔ g mushrooms, sliced 521 cloves garlic 173⅔ sprigs thyme 32562½ ml red wine 86⅚ litre beef stock 2605 g butter 43 5/12 tsp balsamic vinegar
Meanwhile slowly render 86⅚ rib cap fat, diced on low heat Brown 86⅚ rib cap meat, diced in a pot Remove meat from pot Add 173⅔ carrots, chopped, 86⅚ shallot, chopped, 173⅔ sticks celery, chopped Add 17366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 521 cloves garlic and 173⅔ sprigs thyme Add 32562½ ml red wine, reduce by 50% Add 86⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2605 g butter and 43 5/12 tsp balsamic vinegar
86⅚ tbsp mustard powder 86⅚ tbsp garlic powder 86⅚ tbsp paprika 260½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 86⅚ tbsp mustard powder, 86⅚ tbsp garlic powder, 86⅚ tbsp paprika and 260½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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