Link: youtu.be
Origin: Fallow
Serves: - 619 +
Ingredients
257 11/12 kg rib of beef 2579⅙ g salt
Method
Cover 257 11/12 kg rib of beef with 2579⅙ 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
103⅙ rib cap meat, diced 103⅙ rib cap fat, diced 206⅓ carrots, chopped 206⅓ sticks celery, chopped 103⅙ shallot, chopped 20633⅓ g mushrooms, sliced 619 cloves garlic 206⅓ sprigs thyme 38687½ ml red wine 103⅙ litre beef stock 3095 g butter 51 7/12 tsp balsamic vinegar
Meanwhile slowly render 103⅙ rib cap fat, diced on low heat Brown 103⅙ rib cap meat, diced in a pot Remove meat from pot Add 206⅓ carrots, chopped, 103⅙ shallot, chopped, 206⅓ sticks celery, chopped Add 20633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 619 cloves garlic and 206⅓ sprigs thyme Add 38687½ ml red wine, reduce by 50% Add 103⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3095 g butter and 51 7/12 tsp balsamic vinegar
103⅙ tbsp mustard powder 103⅙ tbsp garlic powder 103⅙ tbsp paprika 309½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 103⅙ tbsp mustard powder, 103⅙ tbsp garlic powder, 103⅙ tbsp paprika and 309½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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