Link: youtu.be
Origin: Fallow
Serves: - 697 +
Ingredients
290 5/12 kg rib of beef 2904⅙ g salt
Method
Cover 290 5/12 kg rib of beef with 2904⅙ 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
116⅙ rib cap meat, diced 116⅙ rib cap fat, diced 232⅓ carrots, chopped 232⅓ sticks celery, chopped 116⅙ shallot, chopped 23233⅓ g mushrooms, sliced 697 cloves garlic 232⅓ sprigs thyme 43562½ ml red wine 116⅙ litre beef stock 3485 g butter 58 1/12 tsp balsamic vinegar
Meanwhile slowly render 116⅙ rib cap fat, diced on low heat Brown 116⅙ rib cap meat, diced in a pot Remove meat from pot Add 232⅓ carrots, chopped, 116⅙ shallot, chopped, 232⅓ sticks celery, chopped Add 23233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 697 cloves garlic and 232⅓ sprigs thyme Add 43562½ ml red wine, reduce by 50% Add 116⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3485 g butter and 58 1/12 tsp balsamic vinegar
116⅙ tbsp mustard powder 116⅙ tbsp garlic powder 116⅙ tbsp paprika 348½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 116⅙ tbsp mustard powder, 116⅙ tbsp garlic powder, 116⅙ tbsp paprika and 348½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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