Link: youtu.be
Origin: Fallow
Serves: - 683 +
Ingredients
284 7/12 kg rib of beef 2845⅚ g salt
Method
Cover 284 7/12 kg rib of beef with 2845⅚ 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
113⅚ rib cap meat, diced 113⅚ rib cap fat, diced 227⅔ carrots, chopped 227⅔ sticks celery, chopped 113⅚ shallot, chopped 22766⅔ g mushrooms, sliced 683 cloves garlic 227⅔ sprigs thyme 42687½ ml red wine 113⅚ litre beef stock 3415 g butter 56 11/12 tsp balsamic vinegar
Meanwhile slowly render 113⅚ rib cap fat, diced on low heat Brown 113⅚ rib cap meat, diced in a pot Remove meat from pot Add 227⅔ carrots, chopped, 113⅚ shallot, chopped, 227⅔ sticks celery, chopped Add 22766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 683 cloves garlic and 227⅔ sprigs thyme Add 42687½ ml red wine, reduce by 50% Add 113⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3415 g butter and 56 11/12 tsp balsamic vinegar
113⅚ tbsp mustard powder 113⅚ tbsp garlic powder 113⅚ tbsp paprika 341½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 113⅚ tbsp mustard powder, 113⅚ tbsp garlic powder, 113⅚ tbsp paprika and 341½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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