Link: youtu.be
Origin: Fallow
Serves: - 707 +
Ingredients
294 7/12 kg rib of beef 2945⅚ g salt
Method
Cover 294 7/12 kg rib of beef with 2945⅚ 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
117⅚ rib cap meat, diced 117⅚ rib cap fat, diced 235⅔ carrots, chopped 235⅔ sticks celery, chopped 117⅚ shallot, chopped 23566⅔ g mushrooms, sliced 707 cloves garlic 235⅔ sprigs thyme 44187½ ml red wine 117⅚ litre beef stock 3535 g butter 58 11/12 tsp balsamic vinegar
Meanwhile slowly render 117⅚ rib cap fat, diced on low heat Brown 117⅚ rib cap meat, diced in a pot Remove meat from pot Add 235⅔ carrots, chopped, 117⅚ shallot, chopped, 235⅔ sticks celery, chopped Add 23566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 707 cloves garlic and 235⅔ sprigs thyme Add 44187½ ml red wine, reduce by 50% Add 117⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3535 g butter and 58 11/12 tsp balsamic vinegar
117⅚ tbsp mustard powder 117⅚ tbsp garlic powder 117⅚ tbsp paprika 353½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 117⅚ tbsp mustard powder, 117⅚ tbsp garlic powder, 117⅚ tbsp paprika and 353½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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