Link: youtu.be
Origin: Fallow
Serves: - 661 +
Ingredients
275 5/12 kg rib of beef 2754⅙ g salt
Method
Cover 275 5/12 kg rib of beef with 2754⅙ 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
110⅙ rib cap meat, diced 110⅙ rib cap fat, diced 220⅓ carrots, chopped 220⅓ sticks celery, chopped 110⅙ shallot, chopped 22033⅓ g mushrooms, sliced 661 cloves garlic 220⅓ sprigs thyme 41312½ ml red wine 110⅙ litre beef stock 3305 g butter 55 1/12 tsp balsamic vinegar
Meanwhile slowly render 110⅙ rib cap fat, diced on low heat Brown 110⅙ rib cap meat, diced in a pot Remove meat from pot Add 220⅓ carrots, chopped, 110⅙ shallot, chopped, 220⅓ sticks celery, chopped Add 22033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 661 cloves garlic and 220⅓ sprigs thyme Add 41312½ ml red wine, reduce by 50% Add 110⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3305 g butter and 55 1/12 tsp balsamic vinegar
110⅙ tbsp mustard powder 110⅙ tbsp garlic powder 110⅙ tbsp paprika 330½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 110⅙ tbsp mustard powder, 110⅙ tbsp garlic powder, 110⅙ tbsp paprika and 330½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: