Link: youtu.be
Origin: Fallow
Serves: - 611 +
Ingredients
254 7/12 kg rib of beef 2545⅚ g salt
Method
Cover 254 7/12 kg rib of beef with 2545⅚ 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
101⅚ rib cap meat, diced 101⅚ rib cap fat, diced 203⅔ carrots, chopped 203⅔ sticks celery, chopped 101⅚ shallot, chopped 20366⅔ g mushrooms, sliced 611 cloves garlic 203⅔ sprigs thyme 38187½ ml red wine 101⅚ litre beef stock 3055 g butter 50 11/12 tsp balsamic vinegar
Meanwhile slowly render 101⅚ rib cap fat, diced on low heat Brown 101⅚ rib cap meat, diced in a pot Remove meat from pot Add 203⅔ carrots, chopped, 101⅚ shallot, chopped, 203⅔ sticks celery, chopped Add 20366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 611 cloves garlic and 203⅔ sprigs thyme Add 38187½ ml red wine, reduce by 50% Add 101⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3055 g butter and 50 11/12 tsp balsamic vinegar
101⅚ tbsp mustard powder 101⅚ tbsp garlic powder 101⅚ tbsp paprika 305½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 101⅚ tbsp mustard powder, 101⅚ tbsp garlic powder, 101⅚ tbsp paprika and 305½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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