Link: youtu.be
Origin: Fallow
Serves: - 761 +
Ingredients
317 1/12 kg rib of beef 3170⅚ g salt
Method
Cover 317 1/12 kg rib of beef with 3170⅚ 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
126⅚ rib cap meat, diced 126⅚ rib cap fat, diced 253⅔ carrots, chopped 253⅔ sticks celery, chopped 126⅚ shallot, chopped 25366⅔ g mushrooms, sliced 761 cloves garlic 253⅔ sprigs thyme 47562½ ml red wine 126⅚ litre beef stock 3805 g butter 63 5/12 tsp balsamic vinegar
Meanwhile slowly render 126⅚ rib cap fat, diced on low heat Brown 126⅚ rib cap meat, diced in a pot Remove meat from pot Add 253⅔ carrots, chopped, 126⅚ shallot, chopped, 253⅔ sticks celery, chopped Add 25366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 761 cloves garlic and 253⅔ sprigs thyme Add 47562½ ml red wine, reduce by 50% Add 126⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3805 g butter and 63 5/12 tsp balsamic vinegar
126⅚ tbsp mustard powder 126⅚ tbsp garlic powder 126⅚ tbsp paprika 380½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 126⅚ tbsp mustard powder, 126⅚ tbsp garlic powder, 126⅚ tbsp paprika and 380½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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