Link: youtu.be
Origin: Fallow
Serves: - 551 +
Ingredients
229 7/12 kg rib of beef 2295⅚ g salt
Method
Cover 229 7/12 kg rib of beef with 2295⅚ 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
91⅚ rib cap meat, diced 91⅚ rib cap fat, diced 183⅔ carrots, chopped 183⅔ sticks celery, chopped 91⅚ shallot, chopped 18366⅔ g mushrooms, sliced 551 cloves garlic 183⅔ sprigs thyme 34437½ ml red wine 91⅚ litre beef stock 2755 g butter 45 11/12 tsp balsamic vinegar
Meanwhile slowly render 91⅚ rib cap fat, diced on low heat Brown 91⅚ rib cap meat, diced in a pot Remove meat from pot Add 183⅔ carrots, chopped, 91⅚ shallot, chopped, 183⅔ sticks celery, chopped Add 18366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 551 cloves garlic and 183⅔ sprigs thyme Add 34437½ ml red wine, reduce by 50% Add 91⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2755 g butter and 45 11/12 tsp balsamic vinegar
91⅚ tbsp mustard powder 91⅚ tbsp garlic powder 91⅚ tbsp paprika 275½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 91⅚ tbsp mustard powder, 91⅚ tbsp garlic powder, 91⅚ tbsp paprika and 275½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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