Link: youtu.be
Origin: Fallow
Serves: - 593 +
Ingredients
247 1/12 kg rib of beef 2470⅚ g salt
Method
Cover 247 1/12 kg rib of beef with 2470⅚ 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
98⅚ rib cap meat, diced 98⅚ rib cap fat, diced 197⅔ carrots, chopped 197⅔ sticks celery, chopped 98⅚ shallot, chopped 19766⅔ g mushrooms, sliced 593 cloves garlic 197⅔ sprigs thyme 37062½ ml red wine 98⅚ litre beef stock 2965 g butter 49 5/12 tsp balsamic vinegar
Meanwhile slowly render 98⅚ rib cap fat, diced on low heat Brown 98⅚ rib cap meat, diced in a pot Remove meat from pot Add 197⅔ carrots, chopped, 98⅚ shallot, chopped, 197⅔ sticks celery, chopped Add 19766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 593 cloves garlic and 197⅔ sprigs thyme Add 37062½ ml red wine, reduce by 50% Add 98⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2965 g butter and 49 5/12 tsp balsamic vinegar
98⅚ tbsp mustard powder 98⅚ tbsp garlic powder 98⅚ tbsp paprika 296½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 98⅚ tbsp mustard powder, 98⅚ tbsp garlic powder, 98⅚ tbsp paprika and 296½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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