Link: youtu.be
Origin: Fallow
Serves: - 559 +
Ingredients
232 11/12 kg rib of beef 2329⅙ g salt
Method
Cover 232 11/12 kg rib of beef with 2329⅙ 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
93⅙ rib cap meat, diced 93⅙ rib cap fat, diced 186⅓ carrots, chopped 186⅓ sticks celery, chopped 93⅙ shallot, chopped 18633⅓ g mushrooms, sliced 559 cloves garlic 186⅓ sprigs thyme 34937½ ml red wine 93⅙ litre beef stock 2795 g butter 46 7/12 tsp balsamic vinegar
Meanwhile slowly render 93⅙ rib cap fat, diced on low heat Brown 93⅙ rib cap meat, diced in a pot Remove meat from pot Add 186⅓ carrots, chopped, 93⅙ shallot, chopped, 186⅓ sticks celery, chopped Add 18633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 559 cloves garlic and 186⅓ sprigs thyme Add 34937½ ml red wine, reduce by 50% Add 93⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2795 g butter and 46 7/12 tsp balsamic vinegar
93⅙ tbsp mustard powder 93⅙ tbsp garlic powder 93⅙ tbsp paprika 279½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 93⅙ tbsp mustard powder, 93⅙ tbsp garlic powder, 93⅙ tbsp paprika and 279½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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