Link: youtu.be
Origin: Fallow
Serves: - 605 +
Ingredients
252 1/12 kg rib of beef 2520⅚ g salt
Method
Cover 252 1/12 kg rib of beef with 2520⅚ 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
100⅚ rib cap meat, diced 100⅚ rib cap fat, diced 201⅔ carrots, chopped 201⅔ sticks celery, chopped 100⅚ shallot, chopped 20166⅔ g mushrooms, sliced 605 cloves garlic 201⅔ sprigs thyme 37812½ ml red wine 100⅚ litre beef stock 3025 g butter 50 5/12 tsp balsamic vinegar
Meanwhile slowly render 100⅚ rib cap fat, diced on low heat Brown 100⅚ rib cap meat, diced in a pot Remove meat from pot Add 201⅔ carrots, chopped, 100⅚ shallot, chopped, 201⅔ sticks celery, chopped Add 20166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 605 cloves garlic and 201⅔ sprigs thyme Add 37812½ ml red wine, reduce by 50% Add 100⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3025 g butter and 50 5/12 tsp balsamic vinegar
100⅚ tbsp mustard powder 100⅚ tbsp garlic powder 100⅚ tbsp paprika 302½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 100⅚ tbsp mustard powder, 100⅚ tbsp garlic powder, 100⅚ tbsp paprika and 302½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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