Link: youtu.be
Origin: Fallow
Serves: - 733 +
Ingredients
305 5/12 kg rib of beef 3054⅙ g salt
Method
Cover 305 5/12 kg rib of beef with 3054⅙ 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
122⅙ rib cap meat, diced 122⅙ rib cap fat, diced 244⅓ carrots, chopped 244⅓ sticks celery, chopped 122⅙ shallot, chopped 24433⅓ g mushrooms, sliced 733 cloves garlic 244⅓ sprigs thyme 45812½ ml red wine 122⅙ litre beef stock 3665 g butter 61 1/12 tsp balsamic vinegar
Meanwhile slowly render 122⅙ rib cap fat, diced on low heat Brown 122⅙ rib cap meat, diced in a pot Remove meat from pot Add 244⅓ carrots, chopped, 122⅙ shallot, chopped, 244⅓ sticks celery, chopped Add 24433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 733 cloves garlic and 244⅓ sprigs thyme Add 45812½ ml red wine, reduce by 50% Add 122⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3665 g butter and 61 1/12 tsp balsamic vinegar
122⅙ tbsp mustard powder 122⅙ tbsp garlic powder 122⅙ tbsp paprika 366½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 122⅙ tbsp mustard powder, 122⅙ tbsp garlic powder, 122⅙ tbsp paprika and 366½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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