Link: youtu.be
Origin: Fallow
Serves: - 625 +
Ingredients
260 5/12 kg rib of beef 2604⅙ g salt
Method
Cover 260 5/12 kg rib of beef with 2604⅙ 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
104⅙ rib cap meat, diced 104⅙ rib cap fat, diced 208⅓ carrots, chopped 208⅓ sticks celery, chopped 104⅙ shallot, chopped 20833⅓ g mushrooms, sliced 625 cloves garlic 208⅓ sprigs thyme 39062½ ml red wine 104⅙ litre beef stock 3125 g butter 52 1/12 tsp balsamic vinegar
Meanwhile slowly render 104⅙ rib cap fat, diced on low heat Brown 104⅙ rib cap meat, diced in a pot Remove meat from pot Add 208⅓ carrots, chopped, 104⅙ shallot, chopped, 208⅓ sticks celery, chopped Add 20833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 625 cloves garlic and 208⅓ sprigs thyme Add 39062½ ml red wine, reduce by 50% Add 104⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3125 g butter and 52 1/12 tsp balsamic vinegar
104⅙ tbsp mustard powder 104⅙ tbsp garlic powder 104⅙ tbsp paprika 312½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 104⅙ tbsp mustard powder, 104⅙ tbsp garlic powder, 104⅙ tbsp paprika and 312½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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