Link: youtu.be
Origin: Fallow
Serves: - 677 +
Ingredients
282 1/12 kg rib of beef 2820⅚ g salt
Method
Cover 282 1/12 kg rib of beef with 2820⅚ 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
112⅚ rib cap meat, diced 112⅚ rib cap fat, diced 225⅔ carrots, chopped 225⅔ sticks celery, chopped 112⅚ shallot, chopped 22566⅔ g mushrooms, sliced 677 cloves garlic 225⅔ sprigs thyme 42312½ ml red wine 112⅚ litre beef stock 3385 g butter 56 5/12 tsp balsamic vinegar
Meanwhile slowly render 112⅚ rib cap fat, diced on low heat Brown 112⅚ rib cap meat, diced in a pot Remove meat from pot Add 225⅔ carrots, chopped, 112⅚ shallot, chopped, 225⅔ sticks celery, chopped Add 22566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 677 cloves garlic and 225⅔ sprigs thyme Add 42312½ ml red wine, reduce by 50% Add 112⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3385 g butter and 56 5/12 tsp balsamic vinegar
112⅚ tbsp mustard powder 112⅚ tbsp garlic powder 112⅚ tbsp paprika 338½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 112⅚ tbsp mustard powder, 112⅚ tbsp garlic powder, 112⅚ tbsp paprika and 338½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: