Link: youtu.be
Origin: Fallow
Serves: - 737 +
Ingredients
307 1/12 kg rib of beef 3070⅚ g salt
Method
Cover 307 1/12 kg rib of beef with 3070⅚ 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
122⅚ rib cap meat, diced 122⅚ rib cap fat, diced 245⅔ carrots, chopped 245⅔ sticks celery, chopped 122⅚ shallot, chopped 24566⅔ g mushrooms, sliced 737 cloves garlic 245⅔ sprigs thyme 46062½ ml red wine 122⅚ litre beef stock 3685 g butter 61 5/12 tsp balsamic vinegar
Meanwhile slowly render 122⅚ rib cap fat, diced on low heat Brown 122⅚ rib cap meat, diced in a pot Remove meat from pot Add 245⅔ carrots, chopped, 122⅚ shallot, chopped, 245⅔ sticks celery, chopped Add 24566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 737 cloves garlic and 245⅔ sprigs thyme Add 46062½ ml red wine, reduce by 50% Add 122⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3685 g butter and 61 5/12 tsp balsamic vinegar
122⅚ tbsp mustard powder 122⅚ tbsp garlic powder 122⅚ tbsp paprika 368½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 122⅚ tbsp mustard powder, 122⅚ tbsp garlic powder, 122⅚ tbsp paprika and 368½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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