Link: youtu.be
Origin: Fallow
Serves: - 679 +
Ingredients
282 11/12 kg rib of beef 2829⅙ g salt
Method
Cover 282 11/12 kg rib of beef with 2829⅙ 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
113⅙ rib cap meat, diced 113⅙ rib cap fat, diced 226⅓ carrots, chopped 226⅓ sticks celery, chopped 113⅙ shallot, chopped 22633⅓ g mushrooms, sliced 679 cloves garlic 226⅓ sprigs thyme 42437½ ml red wine 113⅙ litre beef stock 3395 g butter 56 7/12 tsp balsamic vinegar
Meanwhile slowly render 113⅙ rib cap fat, diced on low heat Brown 113⅙ rib cap meat, diced in a pot Remove meat from pot Add 226⅓ carrots, chopped, 113⅙ shallot, chopped, 226⅓ sticks celery, chopped Add 22633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 679 cloves garlic and 226⅓ sprigs thyme Add 42437½ ml red wine, reduce by 50% Add 113⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3395 g butter and 56 7/12 tsp balsamic vinegar
113⅙ tbsp mustard powder 113⅙ tbsp garlic powder 113⅙ tbsp paprika 339½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 113⅙ tbsp mustard powder, 113⅙ tbsp garlic powder, 113⅙ tbsp paprika and 339½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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