Link: youtu.be
Origin: Fallow
Serves: - 695 +
Ingredients
289 7/12 kg rib of beef 2895⅚ g salt
Method
Cover 289 7/12 kg rib of beef with 2895⅚ 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
115⅚ rib cap meat, diced 115⅚ rib cap fat, diced 231⅔ carrots, chopped 231⅔ sticks celery, chopped 115⅚ shallot, chopped 23166⅔ g mushrooms, sliced 695 cloves garlic 231⅔ sprigs thyme 43437½ ml red wine 115⅚ litre beef stock 3475 g butter 57 11/12 tsp balsamic vinegar
Meanwhile slowly render 115⅚ rib cap fat, diced on low heat Brown 115⅚ rib cap meat, diced in a pot Remove meat from pot Add 231⅔ carrots, chopped, 115⅚ shallot, chopped, 231⅔ sticks celery, chopped Add 23166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 695 cloves garlic and 231⅔ sprigs thyme Add 43437½ ml red wine, reduce by 50% Add 115⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3475 g butter and 57 11/12 tsp balsamic vinegar
115⅚ tbsp mustard powder 115⅚ tbsp garlic powder 115⅚ tbsp paprika 347½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 115⅚ tbsp mustard powder, 115⅚ tbsp garlic powder, 115⅚ tbsp paprika and 347½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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