Link: youtu.be
Origin: Fallow
Serves: - 709 +
Ingredients
295 5/12 kg rib of beef 2954⅙ g salt
Method
Cover 295 5/12 kg rib of beef with 2954⅙ 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
118⅙ rib cap meat, diced 118⅙ rib cap fat, diced 236⅓ carrots, chopped 236⅓ sticks celery, chopped 118⅙ shallot, chopped 23633⅓ g mushrooms, sliced 709 cloves garlic 236⅓ sprigs thyme 44312½ ml red wine 118⅙ litre beef stock 3545 g butter 59 1/12 tsp balsamic vinegar
Meanwhile slowly render 118⅙ rib cap fat, diced on low heat Brown 118⅙ rib cap meat, diced in a pot Remove meat from pot Add 236⅓ carrots, chopped, 118⅙ shallot, chopped, 236⅓ sticks celery, chopped Add 23633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 709 cloves garlic and 236⅓ sprigs thyme Add 44312½ ml red wine, reduce by 50% Add 118⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3545 g butter and 59 1/12 tsp balsamic vinegar
118⅙ tbsp mustard powder 118⅙ tbsp garlic powder 118⅙ tbsp paprika 354½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 118⅙ tbsp mustard powder, 118⅙ tbsp garlic powder, 118⅙ tbsp paprika and 354½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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