Link: youtu.be
Origin: Fallow
Serves: - 523 +
Ingredients
217 11/12 kg rib of beef 2179⅙ g salt
Method
Cover 217 11/12 kg rib of beef with 2179⅙ 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
87⅙ rib cap meat, diced 87⅙ rib cap fat, diced 174⅓ carrots, chopped 174⅓ sticks celery, chopped 87⅙ shallot, chopped 17433⅓ g mushrooms, sliced 523 cloves garlic 174⅓ sprigs thyme 32687½ ml red wine 87⅙ litre beef stock 2615 g butter 43 7/12 tsp balsamic vinegar
Meanwhile slowly render 87⅙ rib cap fat, diced on low heat Brown 87⅙ rib cap meat, diced in a pot Remove meat from pot Add 174⅓ carrots, chopped, 87⅙ shallot, chopped, 174⅓ sticks celery, chopped Add 17433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 523 cloves garlic and 174⅓ sprigs thyme Add 32687½ ml red wine, reduce by 50% Add 87⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2615 g butter and 43 7/12 tsp balsamic vinegar
87⅙ tbsp mustard powder 87⅙ tbsp garlic powder 87⅙ tbsp paprika 261½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 87⅙ tbsp mustard powder, 87⅙ tbsp garlic powder, 87⅙ tbsp paprika and 261½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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