Link: youtu.be
Origin: Fallow
Serves: - 599 +
Ingredients
249 7/12 kg rib of beef 2495⅚ g salt
Method
Cover 249 7/12 kg rib of beef with 2495⅚ 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
99⅚ rib cap meat, diced 99⅚ rib cap fat, diced 199⅔ carrots, chopped 199⅔ sticks celery, chopped 99⅚ shallot, chopped 19966⅔ g mushrooms, sliced 599 cloves garlic 199⅔ sprigs thyme 37437½ ml red wine 99⅚ litre beef stock 2995 g butter 49 11/12 tsp balsamic vinegar
Meanwhile slowly render 99⅚ rib cap fat, diced on low heat Brown 99⅚ rib cap meat, diced in a pot Remove meat from pot Add 199⅔ carrots, chopped, 99⅚ shallot, chopped, 199⅔ sticks celery, chopped Add 19966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 599 cloves garlic and 199⅔ sprigs thyme Add 37437½ ml red wine, reduce by 50% Add 99⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2995 g butter and 49 11/12 tsp balsamic vinegar
99⅚ tbsp mustard powder 99⅚ tbsp garlic powder 99⅚ tbsp paprika 299½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 99⅚ tbsp mustard powder, 99⅚ tbsp garlic powder, 99⅚ tbsp paprika and 299½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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