Link: youtu.be
Origin: Fallow
Serves: - 671 +
Ingredients
279 7/12 kg rib of beef 2795⅚ g salt
Method
Cover 279 7/12 kg rib of beef with 2795⅚ 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
111⅚ rib cap meat, diced 111⅚ rib cap fat, diced 223⅔ carrots, chopped 223⅔ sticks celery, chopped 111⅚ shallot, chopped 22366⅔ g mushrooms, sliced 671 cloves garlic 223⅔ sprigs thyme 41937½ ml red wine 111⅚ litre beef stock 3355 g butter 55 11/12 tsp balsamic vinegar
Meanwhile slowly render 111⅚ rib cap fat, diced on low heat Brown 111⅚ rib cap meat, diced in a pot Remove meat from pot Add 223⅔ carrots, chopped, 111⅚ shallot, chopped, 223⅔ sticks celery, chopped Add 22366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 671 cloves garlic and 223⅔ sprigs thyme Add 41937½ ml red wine, reduce by 50% Add 111⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3355 g butter and 55 11/12 tsp balsamic vinegar
111⅚ tbsp mustard powder 111⅚ tbsp garlic powder 111⅚ tbsp paprika 335½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 111⅚ tbsp mustard powder, 111⅚ tbsp garlic powder, 111⅚ tbsp paprika and 335½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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