Link: youtu.be
Origin: Fallow
Serves: - 631 +
Ingredients
262 11/12 kg rib of beef 2629⅙ g salt
Method
Cover 262 11/12 kg rib of beef with 2629⅙ 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
105⅙ rib cap meat, diced 105⅙ rib cap fat, diced 210⅓ carrots, chopped 210⅓ sticks celery, chopped 105⅙ shallot, chopped 21033⅓ g mushrooms, sliced 631 cloves garlic 210⅓ sprigs thyme 39437½ ml red wine 105⅙ litre beef stock 3155 g butter 52 7/12 tsp balsamic vinegar
Meanwhile slowly render 105⅙ rib cap fat, diced on low heat Brown 105⅙ rib cap meat, diced in a pot Remove meat from pot Add 210⅓ carrots, chopped, 105⅙ shallot, chopped, 210⅓ sticks celery, chopped Add 21033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 631 cloves garlic and 210⅓ sprigs thyme Add 39437½ ml red wine, reduce by 50% Add 105⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3155 g butter and 52 7/12 tsp balsamic vinegar
105⅙ tbsp mustard powder 105⅙ tbsp garlic powder 105⅙ tbsp paprika 315½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 105⅙ tbsp mustard powder, 105⅙ tbsp garlic powder, 105⅙ tbsp paprika and 315½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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