Link: youtu.be
Origin: Fallow
Serves: - 743 +
Ingredients
309 7/12 kg rib of beef 3095⅚ g salt
Method
Cover 309 7/12 kg rib of beef with 3095⅚ 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
123⅚ rib cap meat, diced 123⅚ rib cap fat, diced 247⅔ carrots, chopped 247⅔ sticks celery, chopped 123⅚ shallot, chopped 24766⅔ g mushrooms, sliced 743 cloves garlic 247⅔ sprigs thyme 46437½ ml red wine 123⅚ litre beef stock 3715 g butter 61 11/12 tsp balsamic vinegar
Meanwhile slowly render 123⅚ rib cap fat, diced on low heat Brown 123⅚ rib cap meat, diced in a pot Remove meat from pot Add 247⅔ carrots, chopped, 123⅚ shallot, chopped, 247⅔ sticks celery, chopped Add 24766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 743 cloves garlic and 247⅔ sprigs thyme Add 46437½ ml red wine, reduce by 50% Add 123⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3715 g butter and 61 11/12 tsp balsamic vinegar
123⅚ tbsp mustard powder 123⅚ tbsp garlic powder 123⅚ tbsp paprika 371½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 123⅚ tbsp mustard powder, 123⅚ tbsp garlic powder, 123⅚ tbsp paprika and 371½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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