Link: youtu.be
Origin: Fallow
Serves: - 647 +
Ingredients
269 7/12 kg rib of beef 2695⅚ g salt
Method
Cover 269 7/12 kg rib of beef with 2695⅚ 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
107⅚ rib cap meat, diced 107⅚ rib cap fat, diced 215⅔ carrots, chopped 215⅔ sticks celery, chopped 107⅚ shallot, chopped 21566⅔ g mushrooms, sliced 647 cloves garlic 215⅔ sprigs thyme 40437½ ml red wine 107⅚ litre beef stock 3235 g butter 53 11/12 tsp balsamic vinegar
Meanwhile slowly render 107⅚ rib cap fat, diced on low heat Brown 107⅚ rib cap meat, diced in a pot Remove meat from pot Add 215⅔ carrots, chopped, 107⅚ shallot, chopped, 215⅔ sticks celery, chopped Add 21566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 647 cloves garlic and 215⅔ sprigs thyme Add 40437½ ml red wine, reduce by 50% Add 107⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3235 g butter and 53 11/12 tsp balsamic vinegar
107⅚ tbsp mustard powder 107⅚ tbsp garlic powder 107⅚ tbsp paprika 323½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 107⅚ tbsp mustard powder, 107⅚ tbsp garlic powder, 107⅚ tbsp paprika and 323½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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