Link: youtu.be
Origin: Fallow
Serves: - 553 +
Ingredients
230 5/12 kg rib of beef 2304⅙ g salt
Method
Cover 230 5/12 kg rib of beef with 2304⅙ 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
92⅙ rib cap meat, diced 92⅙ rib cap fat, diced 184⅓ carrots, chopped 184⅓ sticks celery, chopped 92⅙ shallot, chopped 18433⅓ g mushrooms, sliced 553 cloves garlic 184⅓ sprigs thyme 34562½ ml red wine 92⅙ litre beef stock 2765 g butter 46 1/12 tsp balsamic vinegar
Meanwhile slowly render 92⅙ rib cap fat, diced on low heat Brown 92⅙ rib cap meat, diced in a pot Remove meat from pot Add 184⅓ carrots, chopped, 92⅙ shallot, chopped, 184⅓ sticks celery, chopped Add 18433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 553 cloves garlic and 184⅓ sprigs thyme Add 34562½ ml red wine, reduce by 50% Add 92⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2765 g butter and 46 1/12 tsp balsamic vinegar
92⅙ tbsp mustard powder 92⅙ tbsp garlic powder 92⅙ tbsp paprika 276½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 92⅙ tbsp mustard powder, 92⅙ tbsp garlic powder, 92⅙ tbsp paprika and 276½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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