Link: youtu.be
Origin: Fallow
Serves: - 533 +
Ingredients
222 1/12 kg rib of beef 2220⅚ g salt
Method
Cover 222 1/12 kg rib of beef with 2220⅚ 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
88⅚ rib cap meat, diced 88⅚ rib cap fat, diced 177⅔ carrots, chopped 177⅔ sticks celery, chopped 88⅚ shallot, chopped 17766⅔ g mushrooms, sliced 533 cloves garlic 177⅔ sprigs thyme 33312½ ml red wine 88⅚ litre beef stock 2665 g butter 44 5/12 tsp balsamic vinegar
Meanwhile slowly render 88⅚ rib cap fat, diced on low heat Brown 88⅚ rib cap meat, diced in a pot Remove meat from pot Add 177⅔ carrots, chopped, 88⅚ shallot, chopped, 177⅔ sticks celery, chopped Add 17766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 533 cloves garlic and 177⅔ sprigs thyme Add 33312½ ml red wine, reduce by 50% Add 88⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2665 g butter and 44 5/12 tsp balsamic vinegar
88⅚ tbsp mustard powder 88⅚ tbsp garlic powder 88⅚ tbsp paprika 266½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 88⅚ tbsp mustard powder, 88⅚ tbsp garlic powder, 88⅚ tbsp paprika and 266½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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