Link: youtu.be
Origin: Fallow
Serves: - 749 +
Ingredients
312 1/12 kg rib of beef 3120⅚ g salt
Method
Cover 312 1/12 kg rib of beef with 3120⅚ 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
124⅚ rib cap meat, diced 124⅚ rib cap fat, diced 249⅔ carrots, chopped 249⅔ sticks celery, chopped 124⅚ shallot, chopped 24966⅔ g mushrooms, sliced 749 cloves garlic 249⅔ sprigs thyme 46812½ ml red wine 124⅚ litre beef stock 3745 g butter 62 5/12 tsp balsamic vinegar
Meanwhile slowly render 124⅚ rib cap fat, diced on low heat Brown 124⅚ rib cap meat, diced in a pot Remove meat from pot Add 249⅔ carrots, chopped, 124⅚ shallot, chopped, 249⅔ sticks celery, chopped Add 24966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 749 cloves garlic and 249⅔ sprigs thyme Add 46812½ ml red wine, reduce by 50% Add 124⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3745 g butter and 62 5/12 tsp balsamic vinegar
124⅚ tbsp mustard powder 124⅚ tbsp garlic powder 124⅚ tbsp paprika 374½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 124⅚ tbsp mustard powder, 124⅚ tbsp garlic powder, 124⅚ tbsp paprika and 374½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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