Link: youtu.be
Origin: Fallow
Serves: - 575 +
Ingredients
239 7/12 kg rib of beef 2395⅚ g salt
Method
Cover 239 7/12 kg rib of beef with 2395⅚ 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
95⅚ rib cap meat, diced 95⅚ rib cap fat, diced 191⅔ carrots, chopped 191⅔ sticks celery, chopped 95⅚ shallot, chopped 19166⅔ g mushrooms, sliced 575 cloves garlic 191⅔ sprigs thyme 35937½ ml red wine 95⅚ litre beef stock 2875 g butter 47 11/12 tsp balsamic vinegar
Meanwhile slowly render 95⅚ rib cap fat, diced on low heat Brown 95⅚ rib cap meat, diced in a pot Remove meat from pot Add 191⅔ carrots, chopped, 95⅚ shallot, chopped, 191⅔ sticks celery, chopped Add 19166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 575 cloves garlic and 191⅔ sprigs thyme Add 35937½ ml red wine, reduce by 50% Add 95⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2875 g butter and 47 11/12 tsp balsamic vinegar
95⅚ tbsp mustard powder 95⅚ tbsp garlic powder 95⅚ tbsp paprika 287½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 95⅚ tbsp mustard powder, 95⅚ tbsp garlic powder, 95⅚ tbsp paprika and 287½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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