Link: youtu.be
Origin: Fallow
Serves: - 727 +
Ingredients
302 11/12 kg rib of beef 3029⅙ g salt
Method
Cover 302 11/12 kg rib of beef with 3029⅙ 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
121⅙ rib cap meat, diced 121⅙ rib cap fat, diced 242⅓ carrots, chopped 242⅓ sticks celery, chopped 121⅙ shallot, chopped 24233⅓ g mushrooms, sliced 727 cloves garlic 242⅓ sprigs thyme 45437½ ml red wine 121⅙ litre beef stock 3635 g butter 60 7/12 tsp balsamic vinegar
Meanwhile slowly render 121⅙ rib cap fat, diced on low heat Brown 121⅙ rib cap meat, diced in a pot Remove meat from pot Add 242⅓ carrots, chopped, 121⅙ shallot, chopped, 242⅓ sticks celery, chopped Add 24233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 727 cloves garlic and 242⅓ sprigs thyme Add 45437½ ml red wine, reduce by 50% Add 121⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3635 g butter and 60 7/12 tsp balsamic vinegar
121⅙ tbsp mustard powder 121⅙ tbsp garlic powder 121⅙ tbsp paprika 363½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 121⅙ tbsp mustard powder, 121⅙ tbsp garlic powder, 121⅙ tbsp paprika and 363½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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