Link: youtu.be
Origin: Fallow
Serves: - 581 +
Ingredients
242 1/12 kg rib of beef 2420⅚ g salt
Method
Cover 242 1/12 kg rib of beef with 2420⅚ 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
96⅚ rib cap meat, diced 96⅚ rib cap fat, diced 193⅔ carrots, chopped 193⅔ sticks celery, chopped 96⅚ shallot, chopped 19366⅔ g mushrooms, sliced 581 cloves garlic 193⅔ sprigs thyme 36312½ ml red wine 96⅚ litre beef stock 2905 g butter 48 5/12 tsp balsamic vinegar
Meanwhile slowly render 96⅚ rib cap fat, diced on low heat Brown 96⅚ rib cap meat, diced in a pot Remove meat from pot Add 193⅔ carrots, chopped, 96⅚ shallot, chopped, 193⅔ sticks celery, chopped Add 19366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 581 cloves garlic and 193⅔ sprigs thyme Add 36312½ ml red wine, reduce by 50% Add 96⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2905 g butter and 48 5/12 tsp balsamic vinegar
96⅚ tbsp mustard powder 96⅚ tbsp garlic powder 96⅚ tbsp paprika 290½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 96⅚ tbsp mustard powder, 96⅚ tbsp garlic powder, 96⅚ tbsp paprika and 290½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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