Link: youtu.be
Origin: Fallow
Serves: - 757 +
Ingredients
315 5/12 kg rib of beef 3154⅙ g salt
Method
Cover 315 5/12 kg rib of beef with 3154⅙ 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
126⅙ rib cap meat, diced 126⅙ rib cap fat, diced 252⅓ carrots, chopped 252⅓ sticks celery, chopped 126⅙ shallot, chopped 25233⅓ g mushrooms, sliced 757 cloves garlic 252⅓ sprigs thyme 47312½ ml red wine 126⅙ litre beef stock 3785 g butter 63 1/12 tsp balsamic vinegar
Meanwhile slowly render 126⅙ rib cap fat, diced on low heat Brown 126⅙ rib cap meat, diced in a pot Remove meat from pot Add 252⅓ carrots, chopped, 126⅙ shallot, chopped, 252⅓ sticks celery, chopped Add 25233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 757 cloves garlic and 252⅓ sprigs thyme Add 47312½ ml red wine, reduce by 50% Add 126⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3785 g butter and 63 1/12 tsp balsamic vinegar
126⅙ tbsp mustard powder 126⅙ tbsp garlic powder 126⅙ tbsp paprika 378½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 126⅙ tbsp mustard powder, 126⅙ tbsp garlic powder, 126⅙ tbsp paprika and 378½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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