Link: youtu.be
Origin: Fallow
Serves: - 601 +
Ingredients
250 5/12 kg rib of beef 2504⅙ g salt
Method
Cover 250 5/12 kg rib of beef with 2504⅙ 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
100⅙ rib cap meat, diced 100⅙ rib cap fat, diced 200⅓ carrots, chopped 200⅓ sticks celery, chopped 100⅙ shallot, chopped 20033⅓ g mushrooms, sliced 601 cloves garlic 200⅓ sprigs thyme 37562½ ml red wine 100⅙ litre beef stock 3005 g butter 50 1/12 tsp balsamic vinegar
Meanwhile slowly render 100⅙ rib cap fat, diced on low heat Brown 100⅙ rib cap meat, diced in a pot Remove meat from pot Add 200⅓ carrots, chopped, 100⅙ shallot, chopped, 200⅓ sticks celery, chopped Add 20033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 601 cloves garlic and 200⅓ sprigs thyme Add 37562½ ml red wine, reduce by 50% Add 100⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3005 g butter and 50 1/12 tsp balsamic vinegar
100⅙ tbsp mustard powder 100⅙ tbsp garlic powder 100⅙ tbsp paprika 300½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 100⅙ tbsp mustard powder, 100⅙ tbsp garlic powder, 100⅙ tbsp paprika and 300½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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