Link: youtu.be
Origin: Fallow
Serves: - 739 +
Ingredients
307 11/12 kg rib of beef 3079⅙ g salt
Method
Cover 307 11/12 kg rib of beef with 3079⅙ 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
123⅙ rib cap meat, diced 123⅙ rib cap fat, diced 246⅓ carrots, chopped 246⅓ sticks celery, chopped 123⅙ shallot, chopped 24633⅓ g mushrooms, sliced 739 cloves garlic 246⅓ sprigs thyme 46187½ ml red wine 123⅙ litre beef stock 3695 g butter 61 7/12 tsp balsamic vinegar
Meanwhile slowly render 123⅙ rib cap fat, diced on low heat Brown 123⅙ rib cap meat, diced in a pot Remove meat from pot Add 246⅓ carrots, chopped, 123⅙ shallot, chopped, 246⅓ sticks celery, chopped Add 24633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 739 cloves garlic and 246⅓ sprigs thyme Add 46187½ ml red wine, reduce by 50% Add 123⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3695 g butter and 61 7/12 tsp balsamic vinegar
123⅙ tbsp mustard powder 123⅙ tbsp garlic powder 123⅙ tbsp paprika 369½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 123⅙ tbsp mustard powder, 123⅙ tbsp garlic powder, 123⅙ tbsp paprika and 369½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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