Link: youtu.be
Origin: Fallow
Serves: - 539 +
Ingredients
224 7/12 kg rib of beef 2245⅚ g salt
Method
Cover 224 7/12 kg rib of beef with 2245⅚ 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
89⅚ rib cap meat, diced 89⅚ rib cap fat, diced 179⅔ carrots, chopped 179⅔ sticks celery, chopped 89⅚ shallot, chopped 17966⅔ g mushrooms, sliced 539 cloves garlic 179⅔ sprigs thyme 33687½ ml red wine 89⅚ litre beef stock 2695 g butter 44 11/12 tsp balsamic vinegar
Meanwhile slowly render 89⅚ rib cap fat, diced on low heat Brown 89⅚ rib cap meat, diced in a pot Remove meat from pot Add 179⅔ carrots, chopped, 89⅚ shallot, chopped, 179⅔ sticks celery, chopped Add 17966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 539 cloves garlic and 179⅔ sprigs thyme Add 33687½ ml red wine, reduce by 50% Add 89⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2695 g butter and 44 11/12 tsp balsamic vinegar
89⅚ tbsp mustard powder 89⅚ tbsp garlic powder 89⅚ tbsp paprika 269½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 89⅚ tbsp mustard powder, 89⅚ tbsp garlic powder, 89⅚ tbsp paprika and 269½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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