Link: youtu.be
Origin: Fallow
Serves: - 569 +
Ingredients
237 1/12 kg rib of beef 2370⅚ g salt
Method
Cover 237 1/12 kg rib of beef with 2370⅚ 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
94⅚ rib cap meat, diced 94⅚ rib cap fat, diced 189⅔ carrots, chopped 189⅔ sticks celery, chopped 94⅚ shallot, chopped 18966⅔ g mushrooms, sliced 569 cloves garlic 189⅔ sprigs thyme 35562½ ml red wine 94⅚ litre beef stock 2845 g butter 47 5/12 tsp balsamic vinegar
Meanwhile slowly render 94⅚ rib cap fat, diced on low heat Brown 94⅚ rib cap meat, diced in a pot Remove meat from pot Add 189⅔ carrots, chopped, 94⅚ shallot, chopped, 189⅔ sticks celery, chopped Add 18966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 569 cloves garlic and 189⅔ sprigs thyme Add 35562½ ml red wine, reduce by 50% Add 94⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2845 g butter and 47 5/12 tsp balsamic vinegar
94⅚ tbsp mustard powder 94⅚ tbsp garlic powder 94⅚ tbsp paprika 284½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 94⅚ tbsp mustard powder, 94⅚ tbsp garlic powder, 94⅚ tbsp paprika and 284½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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