Link: youtu.be
Origin: Fallow
Serves: - 577 +
Ingredients
240 5/12 kg rib of beef 2404⅙ g salt
Method
Cover 240 5/12 kg rib of beef with 2404⅙ 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
96⅙ rib cap meat, diced 96⅙ rib cap fat, diced 192⅓ carrots, chopped 192⅓ sticks celery, chopped 96⅙ shallot, chopped 19233⅓ g mushrooms, sliced 577 cloves garlic 192⅓ sprigs thyme 36062½ ml red wine 96⅙ litre beef stock 2885 g butter 48 1/12 tsp balsamic vinegar
Meanwhile slowly render 96⅙ rib cap fat, diced on low heat Brown 96⅙ rib cap meat, diced in a pot Remove meat from pot Add 192⅓ carrots, chopped, 96⅙ shallot, chopped, 192⅓ sticks celery, chopped Add 19233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 577 cloves garlic and 192⅓ sprigs thyme Add 36062½ ml red wine, reduce by 50% Add 96⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2885 g butter and 48 1/12 tsp balsamic vinegar
96⅙ tbsp mustard powder 96⅙ tbsp garlic powder 96⅙ tbsp paprika 288½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 96⅙ tbsp mustard powder, 96⅙ tbsp garlic powder, 96⅙ tbsp paprika and 288½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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