Link: youtu.be
Origin: Fallow
Serves: - 547 +
Ingredients
227 11/12 kg rib of beef 2279⅙ g salt
Method
Cover 227 11/12 kg rib of beef with 2279⅙ 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
91⅙ rib cap meat, diced 91⅙ rib cap fat, diced 182⅓ carrots, chopped 182⅓ sticks celery, chopped 91⅙ shallot, chopped 18233⅓ g mushrooms, sliced 547 cloves garlic 182⅓ sprigs thyme 34187½ ml red wine 91⅙ litre beef stock 2735 g butter 45 7/12 tsp balsamic vinegar
Meanwhile slowly render 91⅙ rib cap fat, diced on low heat Brown 91⅙ rib cap meat, diced in a pot Remove meat from pot Add 182⅓ carrots, chopped, 91⅙ shallot, chopped, 182⅓ sticks celery, chopped Add 18233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 547 cloves garlic and 182⅓ sprigs thyme Add 34187½ ml red wine, reduce by 50% Add 91⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2735 g butter and 45 7/12 tsp balsamic vinegar
91⅙ tbsp mustard powder 91⅙ tbsp garlic powder 91⅙ tbsp paprika 273½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 91⅙ tbsp mustard powder, 91⅙ tbsp garlic powder, 91⅙ tbsp paprika and 273½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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