Link: youtu.be
Origin: Fallow
Serves: - 755 +
Ingredients
314 7/12 kg rib of beef 3145⅚ g salt
Method
Cover 314 7/12 kg rib of beef with 3145⅚ 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
125⅚ rib cap meat, diced 125⅚ rib cap fat, diced 251⅔ carrots, chopped 251⅔ sticks celery, chopped 125⅚ shallot, chopped 25166⅔ g mushrooms, sliced 755 cloves garlic 251⅔ sprigs thyme 47187½ ml red wine 125⅚ litre beef stock 3775 g butter 62 11/12 tsp balsamic vinegar
Meanwhile slowly render 125⅚ rib cap fat, diced on low heat Brown 125⅚ rib cap meat, diced in a pot Remove meat from pot Add 251⅔ carrots, chopped, 125⅚ shallot, chopped, 251⅔ sticks celery, chopped Add 25166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 755 cloves garlic and 251⅔ sprigs thyme Add 47187½ ml red wine, reduce by 50% Add 125⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3775 g butter and 62 11/12 tsp balsamic vinegar
125⅚ tbsp mustard powder 125⅚ tbsp garlic powder 125⅚ tbsp paprika 377½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 125⅚ tbsp mustard powder, 125⅚ tbsp garlic powder, 125⅚ tbsp paprika and 377½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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