Link: youtu.be
Origin: Fallow
Serves: - 649 +
Ingredients
270 5/12 kg rib of beef 2704⅙ g salt
Method
Cover 270 5/12 kg rib of beef with 2704⅙ 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
108⅙ rib cap meat, diced 108⅙ rib cap fat, diced 216⅓ carrots, chopped 216⅓ sticks celery, chopped 108⅙ shallot, chopped 21633⅓ g mushrooms, sliced 649 cloves garlic 216⅓ sprigs thyme 40562½ ml red wine 108⅙ litre beef stock 3245 g butter 54 1/12 tsp balsamic vinegar
Meanwhile slowly render 108⅙ rib cap fat, diced on low heat Brown 108⅙ rib cap meat, diced in a pot Remove meat from pot Add 216⅓ carrots, chopped, 108⅙ shallot, chopped, 216⅓ sticks celery, chopped Add 21633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 649 cloves garlic and 216⅓ sprigs thyme Add 40562½ ml red wine, reduce by 50% Add 108⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3245 g butter and 54 1/12 tsp balsamic vinegar
108⅙ tbsp mustard powder 108⅙ tbsp garlic powder 108⅙ tbsp paprika 324½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 108⅙ tbsp mustard powder, 108⅙ tbsp garlic powder, 108⅙ tbsp paprika and 324½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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