Link: youtu.be
Origin: Fallow
Serves: - 653 +
Ingredients
272 1/12 kg rib of beef 2720⅚ g salt
Method
Cover 272 1/12 kg rib of beef with 2720⅚ 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
108⅚ rib cap meat, diced 108⅚ rib cap fat, diced 217⅔ carrots, chopped 217⅔ sticks celery, chopped 108⅚ shallot, chopped 21766⅔ g mushrooms, sliced 653 cloves garlic 217⅔ sprigs thyme 40812½ ml red wine 108⅚ litre beef stock 3265 g butter 54 5/12 tsp balsamic vinegar
Meanwhile slowly render 108⅚ rib cap fat, diced on low heat Brown 108⅚ rib cap meat, diced in a pot Remove meat from pot Add 217⅔ carrots, chopped, 108⅚ shallot, chopped, 217⅔ sticks celery, chopped Add 21766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 653 cloves garlic and 217⅔ sprigs thyme Add 40812½ ml red wine, reduce by 50% Add 108⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3265 g butter and 54 5/12 tsp balsamic vinegar
108⅚ tbsp mustard powder 108⅚ tbsp garlic powder 108⅚ tbsp paprika 326½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 108⅚ tbsp mustard powder, 108⅚ tbsp garlic powder, 108⅚ tbsp paprika and 326½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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