Link: youtu.be
Origin: Fallow
Serves: - 731 +
Ingredients
304 7/12 kg rib of beef 3045⅚ g salt
Method
Cover 304 7/12 kg rib of beef with 3045⅚ 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
121⅚ rib cap meat, diced 121⅚ rib cap fat, diced 243⅔ carrots, chopped 243⅔ sticks celery, chopped 121⅚ shallot, chopped 24366⅔ g mushrooms, sliced 731 cloves garlic 243⅔ sprigs thyme 45687½ ml red wine 121⅚ litre beef stock 3655 g butter 60 11/12 tsp balsamic vinegar
Meanwhile slowly render 121⅚ rib cap fat, diced on low heat Brown 121⅚ rib cap meat, diced in a pot Remove meat from pot Add 243⅔ carrots, chopped, 121⅚ shallot, chopped, 243⅔ sticks celery, chopped Add 24366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 731 cloves garlic and 243⅔ sprigs thyme Add 45687½ ml red wine, reduce by 50% Add 121⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3655 g butter and 60 11/12 tsp balsamic vinegar
121⅚ tbsp mustard powder 121⅚ tbsp garlic powder 121⅚ tbsp paprika 365½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 121⅚ tbsp mustard powder, 121⅚ tbsp garlic powder, 121⅚ tbsp paprika and 365½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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