Link: youtu.be
Origin: Fallow
Serves: - 665 +
Ingredients
277 1/12 kg rib of beef 2770⅚ g salt
Method
Cover 277 1/12 kg rib of beef with 2770⅚ 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
110⅚ rib cap meat, diced 110⅚ rib cap fat, diced 221⅔ carrots, chopped 221⅔ sticks celery, chopped 110⅚ shallot, chopped 22166⅔ g mushrooms, sliced 665 cloves garlic 221⅔ sprigs thyme 41562½ ml red wine 110⅚ litre beef stock 3325 g butter 55 5/12 tsp balsamic vinegar
Meanwhile slowly render 110⅚ rib cap fat, diced on low heat Brown 110⅚ rib cap meat, diced in a pot Remove meat from pot Add 221⅔ carrots, chopped, 110⅚ shallot, chopped, 221⅔ sticks celery, chopped Add 22166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 665 cloves garlic and 221⅔ sprigs thyme Add 41562½ ml red wine, reduce by 50% Add 110⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3325 g butter and 55 5/12 tsp balsamic vinegar
110⅚ tbsp mustard powder 110⅚ tbsp garlic powder 110⅚ tbsp paprika 332½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 110⅚ tbsp mustard powder, 110⅚ tbsp garlic powder, 110⅚ tbsp paprika and 332½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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