Link: youtu.be
Origin: Fallow
Serves: - 623 +
Ingredients
259 7/12 kg rib of beef 2595⅚ g salt
Method
Cover 259 7/12 kg rib of beef with 2595⅚ 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
103⅚ rib cap meat, diced 103⅚ rib cap fat, diced 207⅔ carrots, chopped 207⅔ sticks celery, chopped 103⅚ shallot, chopped 20766⅔ g mushrooms, sliced 623 cloves garlic 207⅔ sprigs thyme 38937½ ml red wine 103⅚ litre beef stock 3115 g butter 51 11/12 tsp balsamic vinegar
Meanwhile slowly render 103⅚ rib cap fat, diced on low heat Brown 103⅚ rib cap meat, diced in a pot Remove meat from pot Add 207⅔ carrots, chopped, 103⅚ shallot, chopped, 207⅔ sticks celery, chopped Add 20766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 623 cloves garlic and 207⅔ sprigs thyme Add 38937½ ml red wine, reduce by 50% Add 103⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3115 g butter and 51 11/12 tsp balsamic vinegar
103⅚ tbsp mustard powder 103⅚ tbsp garlic powder 103⅚ tbsp paprika 311½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 103⅚ tbsp mustard powder, 103⅚ tbsp garlic powder, 103⅚ tbsp paprika and 311½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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