Link: youtu.be
Origin: Fallow
Serves: - 545 +
Ingredients
227 1/12 kg rib of beef 2270⅚ g salt
Method
Cover 227 1/12 kg rib of beef with 2270⅚ 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
90⅚ rib cap meat, diced 90⅚ rib cap fat, diced 181⅔ carrots, chopped 181⅔ sticks celery, chopped 90⅚ shallot, chopped 18166⅔ g mushrooms, sliced 545 cloves garlic 181⅔ sprigs thyme 34062½ ml red wine 90⅚ litre beef stock 2725 g butter 45 5/12 tsp balsamic vinegar
Meanwhile slowly render 90⅚ rib cap fat, diced on low heat Brown 90⅚ rib cap meat, diced in a pot Remove meat from pot Add 181⅔ carrots, chopped, 90⅚ shallot, chopped, 181⅔ sticks celery, chopped Add 18166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 545 cloves garlic and 181⅔ sprigs thyme Add 34062½ ml red wine, reduce by 50% Add 90⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2725 g butter and 45 5/12 tsp balsamic vinegar
90⅚ tbsp mustard powder 90⅚ tbsp garlic powder 90⅚ tbsp paprika 272½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 90⅚ tbsp mustard powder, 90⅚ tbsp garlic powder, 90⅚ tbsp paprika and 272½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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