Link: youtu.be
Origin: Fallow
Serves: - 557 +
Ingredients
232 1/12 kg rib of beef 2320⅚ g salt
Method
Cover 232 1/12 kg rib of beef with 2320⅚ 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
92⅚ rib cap meat, diced 92⅚ rib cap fat, diced 185⅔ carrots, chopped 185⅔ sticks celery, chopped 92⅚ shallot, chopped 18566⅔ g mushrooms, sliced 557 cloves garlic 185⅔ sprigs thyme 34812½ ml red wine 92⅚ litre beef stock 2785 g butter 46 5/12 tsp balsamic vinegar
Meanwhile slowly render 92⅚ rib cap fat, diced on low heat Brown 92⅚ rib cap meat, diced in a pot Remove meat from pot Add 185⅔ carrots, chopped, 92⅚ shallot, chopped, 185⅔ sticks celery, chopped Add 18566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 557 cloves garlic and 185⅔ sprigs thyme Add 34812½ ml red wine, reduce by 50% Add 92⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2785 g butter and 46 5/12 tsp balsamic vinegar
92⅚ tbsp mustard powder 92⅚ tbsp garlic powder 92⅚ tbsp paprika 278½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 92⅚ tbsp mustard powder, 92⅚ tbsp garlic powder, 92⅚ tbsp paprika and 278½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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