Link: youtu.be
Origin: Fallow
Serves: - 613 +
Ingredients
255 5/12 kg rib of beef 2554⅙ g salt
Method
Cover 255 5/12 kg rib of beef with 2554⅙ 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
102⅙ rib cap meat, diced 102⅙ rib cap fat, diced 204⅓ carrots, chopped 204⅓ sticks celery, chopped 102⅙ shallot, chopped 20433⅓ g mushrooms, sliced 613 cloves garlic 204⅓ sprigs thyme 38312½ ml red wine 102⅙ litre beef stock 3065 g butter 51 1/12 tsp balsamic vinegar
Meanwhile slowly render 102⅙ rib cap fat, diced on low heat Brown 102⅙ rib cap meat, diced in a pot Remove meat from pot Add 204⅓ carrots, chopped, 102⅙ shallot, chopped, 204⅓ sticks celery, chopped Add 20433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 613 cloves garlic and 204⅓ sprigs thyme Add 38312½ ml red wine, reduce by 50% Add 102⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3065 g butter and 51 1/12 tsp balsamic vinegar
102⅙ tbsp mustard powder 102⅙ tbsp garlic powder 102⅙ tbsp paprika 306½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 102⅙ tbsp mustard powder, 102⅙ tbsp garlic powder, 102⅙ tbsp paprika and 306½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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