Link: youtu.be
Origin: Fallow
Serves: - 673 +
Ingredients
280 5/12 kg rib of beef 2804⅙ g salt
Method
Cover 280 5/12 kg rib of beef with 2804⅙ 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
112⅙ rib cap meat, diced 112⅙ rib cap fat, diced 224⅓ carrots, chopped 224⅓ sticks celery, chopped 112⅙ shallot, chopped 22433⅓ g mushrooms, sliced 673 cloves garlic 224⅓ sprigs thyme 42062½ ml red wine 112⅙ litre beef stock 3365 g butter 56 1/12 tsp balsamic vinegar
Meanwhile slowly render 112⅙ rib cap fat, diced on low heat Brown 112⅙ rib cap meat, diced in a pot Remove meat from pot Add 224⅓ carrots, chopped, 112⅙ shallot, chopped, 224⅓ sticks celery, chopped Add 22433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 673 cloves garlic and 224⅓ sprigs thyme Add 42062½ ml red wine, reduce by 50% Add 112⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3365 g butter and 56 1/12 tsp balsamic vinegar
112⅙ tbsp mustard powder 112⅙ tbsp garlic powder 112⅙ tbsp paprika 336½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 112⅙ tbsp mustard powder, 112⅙ tbsp garlic powder, 112⅙ tbsp paprika and 336½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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