Link: youtu.be
Origin: Fallow
Serves: - 637 +
Ingredients
265 5/12 kg rib of beef 2654⅙ g salt
Method
Cover 265 5/12 kg rib of beef with 2654⅙ 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
106⅙ rib cap meat, diced 106⅙ rib cap fat, diced 212⅓ carrots, chopped 212⅓ sticks celery, chopped 106⅙ shallot, chopped 21233⅓ g mushrooms, sliced 637 cloves garlic 212⅓ sprigs thyme 39812½ ml red wine 106⅙ litre beef stock 3185 g butter 53 1/12 tsp balsamic vinegar
Meanwhile slowly render 106⅙ rib cap fat, diced on low heat Brown 106⅙ rib cap meat, diced in a pot Remove meat from pot Add 212⅓ carrots, chopped, 106⅙ shallot, chopped, 212⅓ sticks celery, chopped Add 21233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 637 cloves garlic and 212⅓ sprigs thyme Add 39812½ ml red wine, reduce by 50% Add 106⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3185 g butter and 53 1/12 tsp balsamic vinegar
106⅙ tbsp mustard powder 106⅙ tbsp garlic powder 106⅙ tbsp paprika 318½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 106⅙ tbsp mustard powder, 106⅙ tbsp garlic powder, 106⅙ tbsp paprika and 318½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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