Link: youtu.be
Origin: Fallow
Serves: - 721 +
Ingredients
300 5/12 kg rib of beef 3004⅙ g salt
Method
Cover 300 5/12 kg rib of beef with 3004⅙ 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
120⅙ rib cap meat, diced 120⅙ rib cap fat, diced 240⅓ carrots, chopped 240⅓ sticks celery, chopped 120⅙ shallot, chopped 24033⅓ g mushrooms, sliced 721 cloves garlic 240⅓ sprigs thyme 45062½ ml red wine 120⅙ litre beef stock 3605 g butter 60 1/12 tsp balsamic vinegar
Meanwhile slowly render 120⅙ rib cap fat, diced on low heat Brown 120⅙ rib cap meat, diced in a pot Remove meat from pot Add 240⅓ carrots, chopped, 120⅙ shallot, chopped, 240⅓ sticks celery, chopped Add 24033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 721 cloves garlic and 240⅓ sprigs thyme Add 45062½ ml red wine, reduce by 50% Add 120⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3605 g butter and 60 1/12 tsp balsamic vinegar
120⅙ tbsp mustard powder 120⅙ tbsp garlic powder 120⅙ tbsp paprika 360½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 120⅙ tbsp mustard powder, 120⅙ tbsp garlic powder, 120⅙ tbsp paprika and 360½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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