Link: youtu.be
Origin: Fallow
Serves: - 685 +
Ingredients
285 5/12 kg rib of beef 2854⅙ g salt
Method
Cover 285 5/12 kg rib of beef with 2854⅙ 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
114⅙ rib cap meat, diced 114⅙ rib cap fat, diced 228⅓ carrots, chopped 228⅓ sticks celery, chopped 114⅙ shallot, chopped 22833⅓ g mushrooms, sliced 685 cloves garlic 228⅓ sprigs thyme 42812½ ml red wine 114⅙ litre beef stock 3425 g butter 57 1/12 tsp balsamic vinegar
Meanwhile slowly render 114⅙ rib cap fat, diced on low heat Brown 114⅙ rib cap meat, diced in a pot Remove meat from pot Add 228⅓ carrots, chopped, 114⅙ shallot, chopped, 228⅓ sticks celery, chopped Add 22833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 685 cloves garlic and 228⅓ sprigs thyme Add 42812½ ml red wine, reduce by 50% Add 114⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3425 g butter and 57 1/12 tsp balsamic vinegar
114⅙ tbsp mustard powder 114⅙ tbsp garlic powder 114⅙ tbsp paprika 342½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 114⅙ tbsp mustard powder, 114⅙ tbsp garlic powder, 114⅙ tbsp paprika and 342½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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