Link: youtu.be
Origin: Fallow
Serves: - 745 +
Ingredients
310 5/12 kg rib of beef 3104⅙ g salt
Method
Cover 310 5/12 kg rib of beef with 3104⅙ 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
124⅙ rib cap meat, diced 124⅙ rib cap fat, diced 248⅓ carrots, chopped 248⅓ sticks celery, chopped 124⅙ shallot, chopped 24833⅓ g mushrooms, sliced 745 cloves garlic 248⅓ sprigs thyme 46562½ ml red wine 124⅙ litre beef stock 3725 g butter 62 1/12 tsp balsamic vinegar
Meanwhile slowly render 124⅙ rib cap fat, diced on low heat Brown 124⅙ rib cap meat, diced in a pot Remove meat from pot Add 248⅓ carrots, chopped, 124⅙ shallot, chopped, 248⅓ sticks celery, chopped Add 24833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 745 cloves garlic and 248⅓ sprigs thyme Add 46562½ ml red wine, reduce by 50% Add 124⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3725 g butter and 62 1/12 tsp balsamic vinegar
124⅙ tbsp mustard powder 124⅙ tbsp garlic powder 124⅙ tbsp paprika 372½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 124⅙ tbsp mustard powder, 124⅙ tbsp garlic powder, 124⅙ tbsp paprika and 372½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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