Link: youtu.be
Origin: Fallow
Serves: - 713 +
Ingredients
297 1/12 kg rib of beef 2970⅚ g salt
Method
Cover 297 1/12 kg rib of beef with 2970⅚ 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
118⅚ rib cap meat, diced 118⅚ rib cap fat, diced 237⅔ carrots, chopped 237⅔ sticks celery, chopped 118⅚ shallot, chopped 23766⅔ g mushrooms, sliced 713 cloves garlic 237⅔ sprigs thyme 44562½ ml red wine 118⅚ litre beef stock 3565 g butter 59 5/12 tsp balsamic vinegar
Meanwhile slowly render 118⅚ rib cap fat, diced on low heat Brown 118⅚ rib cap meat, diced in a pot Remove meat from pot Add 237⅔ carrots, chopped, 118⅚ shallot, chopped, 237⅔ sticks celery, chopped Add 23766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 713 cloves garlic and 237⅔ sprigs thyme Add 44562½ ml red wine, reduce by 50% Add 118⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3565 g butter and 59 5/12 tsp balsamic vinegar
118⅚ tbsp mustard powder 118⅚ tbsp garlic powder 118⅚ tbsp paprika 356½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 118⅚ tbsp mustard powder, 118⅚ tbsp garlic powder, 118⅚ tbsp paprika and 356½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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