Link: youtu.be
Origin: Fallow
Serves: - 617 +
Ingredients
257 1/12 kg rib of beef 2570⅚ g salt
Method
Cover 257 1/12 kg rib of beef with 2570⅚ 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
102⅚ rib cap meat, diced 102⅚ rib cap fat, diced 205⅔ carrots, chopped 205⅔ sticks celery, chopped 102⅚ shallot, chopped 20566⅔ g mushrooms, sliced 617 cloves garlic 205⅔ sprigs thyme 38562½ ml red wine 102⅚ litre beef stock 3085 g butter 51 5/12 tsp balsamic vinegar
Meanwhile slowly render 102⅚ rib cap fat, diced on low heat Brown 102⅚ rib cap meat, diced in a pot Remove meat from pot Add 205⅔ carrots, chopped, 102⅚ shallot, chopped, 205⅔ sticks celery, chopped Add 20566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 617 cloves garlic and 205⅔ sprigs thyme Add 38562½ ml red wine, reduce by 50% Add 102⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3085 g butter and 51 5/12 tsp balsamic vinegar
102⅚ tbsp mustard powder 102⅚ tbsp garlic powder 102⅚ tbsp paprika 308½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 102⅚ tbsp mustard powder, 102⅚ tbsp garlic powder, 102⅚ tbsp paprika and 308½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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