Link: youtu.be
Origin: Fallow
Serves: - 715 +
Ingredients
297 11/12 kg rib of beef 2979⅙ g salt
Method
Cover 297 11/12 kg rib of beef with 2979⅙ 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
119⅙ rib cap meat, diced 119⅙ rib cap fat, diced 238⅓ carrots, chopped 238⅓ sticks celery, chopped 119⅙ shallot, chopped 23833⅓ g mushrooms, sliced 715 cloves garlic 238⅓ sprigs thyme 44687½ ml red wine 119⅙ litre beef stock 3575 g butter 59 7/12 tsp balsamic vinegar
Meanwhile slowly render 119⅙ rib cap fat, diced on low heat Brown 119⅙ rib cap meat, diced in a pot Remove meat from pot Add 238⅓ carrots, chopped, 119⅙ shallot, chopped, 238⅓ sticks celery, chopped Add 23833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 715 cloves garlic and 238⅓ sprigs thyme Add 44687½ ml red wine, reduce by 50% Add 119⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3575 g butter and 59 7/12 tsp balsamic vinegar
119⅙ tbsp mustard powder 119⅙ tbsp garlic powder 119⅙ tbsp paprika 357½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 119⅙ tbsp mustard powder, 119⅙ tbsp garlic powder, 119⅙ tbsp paprika and 357½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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