Link: youtu.be
Origin: Fallow
Serves: - 751 +
Ingredients
312 11/12 kg rib of beef 3129⅙ g salt
Method
Cover 312 11/12 kg rib of beef with 3129⅙ 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
125⅙ rib cap meat, diced 125⅙ rib cap fat, diced 250⅓ carrots, chopped 250⅓ sticks celery, chopped 125⅙ shallot, chopped 25033⅓ g mushrooms, sliced 751 cloves garlic 250⅓ sprigs thyme 46937½ ml red wine 125⅙ litre beef stock 3755 g butter 62 7/12 tsp balsamic vinegar
Meanwhile slowly render 125⅙ rib cap fat, diced on low heat Brown 125⅙ rib cap meat, diced in a pot Remove meat from pot Add 250⅓ carrots, chopped, 125⅙ shallot, chopped, 250⅓ sticks celery, chopped Add 25033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 751 cloves garlic and 250⅓ sprigs thyme Add 46937½ ml red wine, reduce by 50% Add 125⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3755 g butter and 62 7/12 tsp balsamic vinegar
125⅙ tbsp mustard powder 125⅙ tbsp garlic powder 125⅙ tbsp paprika 375½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 125⅙ tbsp mustard powder, 125⅙ tbsp garlic powder, 125⅙ tbsp paprika and 375½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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