Link: youtu.be
Origin: Fallow
Serves: - 529 +
Ingredients
220 5/12 kg rib of beef 2204⅙ g salt
Method
Cover 220 5/12 kg rib of beef with 2204⅙ 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
88⅙ rib cap meat, diced 88⅙ rib cap fat, diced 176⅓ carrots, chopped 176⅓ sticks celery, chopped 88⅙ shallot, chopped 17633⅓ g mushrooms, sliced 529 cloves garlic 176⅓ sprigs thyme 33062½ ml red wine 88⅙ litre beef stock 2645 g butter 44 1/12 tsp balsamic vinegar
Meanwhile slowly render 88⅙ rib cap fat, diced on low heat Brown 88⅙ rib cap meat, diced in a pot Remove meat from pot Add 176⅓ carrots, chopped, 88⅙ shallot, chopped, 176⅓ sticks celery, chopped Add 17633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 529 cloves garlic and 176⅓ sprigs thyme Add 33062½ ml red wine, reduce by 50% Add 88⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2645 g butter and 44 1/12 tsp balsamic vinegar
88⅙ tbsp mustard powder 88⅙ tbsp garlic powder 88⅙ tbsp paprika 264½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 88⅙ tbsp mustard powder, 88⅙ tbsp garlic powder, 88⅙ tbsp paprika and 264½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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