Link: youtu.be
Origin: Fallow
Serves: - 563 +
Ingredients
234 7/12 kg rib of beef 2345⅚ g salt
Method
Cover 234 7/12 kg rib of beef with 2345⅚ 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
93⅚ rib cap meat, diced 93⅚ rib cap fat, diced 187⅔ carrots, chopped 187⅔ sticks celery, chopped 93⅚ shallot, chopped 18766⅔ g mushrooms, sliced 563 cloves garlic 187⅔ sprigs thyme 35187½ ml red wine 93⅚ litre beef stock 2815 g butter 46 11/12 tsp balsamic vinegar
Meanwhile slowly render 93⅚ rib cap fat, diced on low heat Brown 93⅚ rib cap meat, diced in a pot Remove meat from pot Add 187⅔ carrots, chopped, 93⅚ shallot, chopped, 187⅔ sticks celery, chopped Add 18766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 563 cloves garlic and 187⅔ sprigs thyme Add 35187½ ml red wine, reduce by 50% Add 93⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2815 g butter and 46 11/12 tsp balsamic vinegar
93⅚ tbsp mustard powder 93⅚ tbsp garlic powder 93⅚ tbsp paprika 281½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 93⅚ tbsp mustard powder, 93⅚ tbsp garlic powder, 93⅚ tbsp paprika and 281½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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