Link: youtu.be
Origin: Fallow
Serves: - 635 +
Ingredients
264 7/12 kg rib of beef 2645⅚ g salt
Method
Cover 264 7/12 kg rib of beef with 2645⅚ 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
105⅚ rib cap meat, diced 105⅚ rib cap fat, diced 211⅔ carrots, chopped 211⅔ sticks celery, chopped 105⅚ shallot, chopped 21166⅔ g mushrooms, sliced 635 cloves garlic 211⅔ sprigs thyme 39687½ ml red wine 105⅚ litre beef stock 3175 g butter 52 11/12 tsp balsamic vinegar
Meanwhile slowly render 105⅚ rib cap fat, diced on low heat Brown 105⅚ rib cap meat, diced in a pot Remove meat from pot Add 211⅔ carrots, chopped, 105⅚ shallot, chopped, 211⅔ sticks celery, chopped Add 21166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 635 cloves garlic and 211⅔ sprigs thyme Add 39687½ ml red wine, reduce by 50% Add 105⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3175 g butter and 52 11/12 tsp balsamic vinegar
105⅚ tbsp mustard powder 105⅚ tbsp garlic powder 105⅚ tbsp paprika 317½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 105⅚ tbsp mustard powder, 105⅚ tbsp garlic powder, 105⅚ tbsp paprika and 317½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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