Link: youtu.be
Origin: Fallow
Serves: - 689 +
Ingredients
287 1/12 kg rib of beef 2870⅚ g salt
Method
Cover 287 1/12 kg rib of beef with 2870⅚ 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
114⅚ rib cap meat, diced 114⅚ rib cap fat, diced 229⅔ carrots, chopped 229⅔ sticks celery, chopped 114⅚ shallot, chopped 22966⅔ g mushrooms, sliced 689 cloves garlic 229⅔ sprigs thyme 43062½ ml red wine 114⅚ litre beef stock 3445 g butter 57 5/12 tsp balsamic vinegar
Meanwhile slowly render 114⅚ rib cap fat, diced on low heat Brown 114⅚ rib cap meat, diced in a pot Remove meat from pot Add 229⅔ carrots, chopped, 114⅚ shallot, chopped, 229⅔ sticks celery, chopped Add 22966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 689 cloves garlic and 229⅔ sprigs thyme Add 43062½ ml red wine, reduce by 50% Add 114⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3445 g butter and 57 5/12 tsp balsamic vinegar
114⅚ tbsp mustard powder 114⅚ tbsp garlic powder 114⅚ tbsp paprika 344½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 114⅚ tbsp mustard powder, 114⅚ tbsp garlic powder, 114⅚ tbsp paprika and 344½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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