Link: youtu.be
Origin: Fallow
Serves: - 719 +
Ingredients
299 7/12 kg rib of beef 2995⅚ g salt
Method
Cover 299 7/12 kg rib of beef with 2995⅚ 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
119⅚ rib cap meat, diced 119⅚ rib cap fat, diced 239⅔ carrots, chopped 239⅔ sticks celery, chopped 119⅚ shallot, chopped 23966⅔ g mushrooms, sliced 719 cloves garlic 239⅔ sprigs thyme 44937½ ml red wine 119⅚ litre beef stock 3595 g butter 59 11/12 tsp balsamic vinegar
Meanwhile slowly render 119⅚ rib cap fat, diced on low heat Brown 119⅚ rib cap meat, diced in a pot Remove meat from pot Add 239⅔ carrots, chopped, 119⅚ shallot, chopped, 239⅔ sticks celery, chopped Add 23966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 719 cloves garlic and 239⅔ sprigs thyme Add 44937½ ml red wine, reduce by 50% Add 119⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3595 g butter and 59 11/12 tsp balsamic vinegar
119⅚ tbsp mustard powder 119⅚ tbsp garlic powder 119⅚ tbsp paprika 359½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 119⅚ tbsp mustard powder, 119⅚ tbsp garlic powder, 119⅚ tbsp paprika and 359½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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