Link: youtu.be
Origin: Fallow
Serves: - 659 +
Ingredients
274 7/12 kg rib of beef 2745⅚ g salt
Method
Cover 274 7/12 kg rib of beef with 2745⅚ 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
109⅚ rib cap meat, diced 109⅚ rib cap fat, diced 219⅔ carrots, chopped 219⅔ sticks celery, chopped 109⅚ shallot, chopped 21966⅔ g mushrooms, sliced 659 cloves garlic 219⅔ sprigs thyme 41187½ ml red wine 109⅚ litre beef stock 3295 g butter 54 11/12 tsp balsamic vinegar
Meanwhile slowly render 109⅚ rib cap fat, diced on low heat Brown 109⅚ rib cap meat, diced in a pot Remove meat from pot Add 219⅔ carrots, chopped, 109⅚ shallot, chopped, 219⅔ sticks celery, chopped Add 21966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 659 cloves garlic and 219⅔ sprigs thyme Add 41187½ ml red wine, reduce by 50% Add 109⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3295 g butter and 54 11/12 tsp balsamic vinegar
109⅚ tbsp mustard powder 109⅚ tbsp garlic powder 109⅚ tbsp paprika 329½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 109⅚ tbsp mustard powder, 109⅚ tbsp garlic powder, 109⅚ tbsp paprika and 329½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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