Link: youtu.be
Origin: Fallow
Serves: - 725 +
Ingredients
302 1/12 kg rib of beef 3020⅚ g salt
Method
Cover 302 1/12 kg rib of beef with 3020⅚ 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
120⅚ rib cap meat, diced 120⅚ rib cap fat, diced 241⅔ carrots, chopped 241⅔ sticks celery, chopped 120⅚ shallot, chopped 24166⅔ g mushrooms, sliced 725 cloves garlic 241⅔ sprigs thyme 45312½ ml red wine 120⅚ litre beef stock 3625 g butter 60 5/12 tsp balsamic vinegar
Meanwhile slowly render 120⅚ rib cap fat, diced on low heat Brown 120⅚ rib cap meat, diced in a pot Remove meat from pot Add 241⅔ carrots, chopped, 120⅚ shallot, chopped, 241⅔ sticks celery, chopped Add 24166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 725 cloves garlic and 241⅔ sprigs thyme Add 45312½ ml red wine, reduce by 50% Add 120⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3625 g butter and 60 5/12 tsp balsamic vinegar
120⅚ tbsp mustard powder 120⅚ tbsp garlic powder 120⅚ tbsp paprika 362½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 120⅚ tbsp mustard powder, 120⅚ tbsp garlic powder, 120⅚ tbsp paprika and 362½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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