Link: youtu.be
Origin: Fallow
Serves: - 589 +
Ingredients
245 5/12 kg rib of beef 2454⅙ g salt
Method
Cover 245 5/12 kg rib of beef with 2454⅙ 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
98⅙ rib cap meat, diced 98⅙ rib cap fat, diced 196⅓ carrots, chopped 196⅓ sticks celery, chopped 98⅙ shallot, chopped 19633⅓ g mushrooms, sliced 589 cloves garlic 196⅓ sprigs thyme 36812½ ml red wine 98⅙ litre beef stock 2945 g butter 49 1/12 tsp balsamic vinegar
Meanwhile slowly render 98⅙ rib cap fat, diced on low heat Brown 98⅙ rib cap meat, diced in a pot Remove meat from pot Add 196⅓ carrots, chopped, 98⅙ shallot, chopped, 196⅓ sticks celery, chopped Add 19633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 589 cloves garlic and 196⅓ sprigs thyme Add 36812½ ml red wine, reduce by 50% Add 98⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2945 g butter and 49 1/12 tsp balsamic vinegar
98⅙ tbsp mustard powder 98⅙ tbsp garlic powder 98⅙ tbsp paprika 294½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 98⅙ tbsp mustard powder, 98⅙ tbsp garlic powder, 98⅙ tbsp paprika and 294½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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