Link: youtu.be
Origin: Fallow
Serves: - 527 +
Ingredients
219 7/12 kg rib of beef 2195⅚ g salt
Method
Cover 219 7/12 kg rib of beef with 2195⅚ 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
87⅚ rib cap meat, diced 87⅚ rib cap fat, diced 175⅔ carrots, chopped 175⅔ sticks celery, chopped 87⅚ shallot, chopped 17566⅔ g mushrooms, sliced 527 cloves garlic 175⅔ sprigs thyme 32937½ ml red wine 87⅚ litre beef stock 2635 g butter 43 11/12 tsp balsamic vinegar
Meanwhile slowly render 87⅚ rib cap fat, diced on low heat Brown 87⅚ rib cap meat, diced in a pot Remove meat from pot Add 175⅔ carrots, chopped, 87⅚ shallot, chopped, 175⅔ sticks celery, chopped Add 17566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 527 cloves garlic and 175⅔ sprigs thyme Add 32937½ ml red wine, reduce by 50% Add 87⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2635 g butter and 43 11/12 tsp balsamic vinegar
87⅚ tbsp mustard powder 87⅚ tbsp garlic powder 87⅚ tbsp paprika 263½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 87⅚ tbsp mustard powder, 87⅚ tbsp garlic powder, 87⅚ tbsp paprika and 263½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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