Link: youtu.be
Origin: Fallow
Serves: - 667 +
Ingredients
277 11/12 kg rib of beef 2779⅙ g salt
Method
Cover 277 11/12 kg rib of beef with 2779⅙ 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
111⅙ rib cap meat, diced 111⅙ rib cap fat, diced 222⅓ carrots, chopped 222⅓ sticks celery, chopped 111⅙ shallot, chopped 22233⅓ g mushrooms, sliced 667 cloves garlic 222⅓ sprigs thyme 41687½ ml red wine 111⅙ litre beef stock 3335 g butter 55 7/12 tsp balsamic vinegar
Meanwhile slowly render 111⅙ rib cap fat, diced on low heat Brown 111⅙ rib cap meat, diced in a pot Remove meat from pot Add 222⅓ carrots, chopped, 111⅙ shallot, chopped, 222⅓ sticks celery, chopped Add 22233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 667 cloves garlic and 222⅓ sprigs thyme Add 41687½ ml red wine, reduce by 50% Add 111⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3335 g butter and 55 7/12 tsp balsamic vinegar
111⅙ tbsp mustard powder 111⅙ tbsp garlic powder 111⅙ tbsp paprika 333½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 111⅙ tbsp mustard powder, 111⅙ tbsp garlic powder, 111⅙ tbsp paprika and 333½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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