Link: youtu.be
Origin: Fallow
Serves: - 641 +
Ingredients
267 1/12 kg rib of beef 2670⅚ g salt
Method
Cover 267 1/12 kg rib of beef with 2670⅚ 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
106⅚ rib cap meat, diced 106⅚ rib cap fat, diced 213⅔ carrots, chopped 213⅔ sticks celery, chopped 106⅚ shallot, chopped 21366⅔ g mushrooms, sliced 641 cloves garlic 213⅔ sprigs thyme 40062½ ml red wine 106⅚ litre beef stock 3205 g butter 53 5/12 tsp balsamic vinegar
Meanwhile slowly render 106⅚ rib cap fat, diced on low heat Brown 106⅚ rib cap meat, diced in a pot Remove meat from pot Add 213⅔ carrots, chopped, 106⅚ shallot, chopped, 213⅔ sticks celery, chopped Add 21366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 641 cloves garlic and 213⅔ sprigs thyme Add 40062½ ml red wine, reduce by 50% Add 106⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3205 g butter and 53 5/12 tsp balsamic vinegar
106⅚ tbsp mustard powder 106⅚ tbsp garlic powder 106⅚ tbsp paprika 320½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 106⅚ tbsp mustard powder, 106⅚ tbsp garlic powder, 106⅚ tbsp paprika and 320½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: