Link: youtu.be
Origin: Fallow
Serves: - 763 +
Ingredients
317 11/12 kg rib of beef 3179⅙ g salt
Method
Cover 317 11/12 kg rib of beef with 3179⅙ 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
127⅙ rib cap meat, diced 127⅙ rib cap fat, diced 254⅓ carrots, chopped 254⅓ sticks celery, chopped 127⅙ shallot, chopped 25433⅓ g mushrooms, sliced 763 cloves garlic 254⅓ sprigs thyme 47687½ ml red wine 127⅙ litre beef stock 3815 g butter 63 7/12 tsp balsamic vinegar
Meanwhile slowly render 127⅙ rib cap fat, diced on low heat Brown 127⅙ rib cap meat, diced in a pot Remove meat from pot Add 254⅓ carrots, chopped, 127⅙ shallot, chopped, 254⅓ sticks celery, chopped Add 25433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 763 cloves garlic and 254⅓ sprigs thyme Add 47687½ ml red wine, reduce by 50% Add 127⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3815 g butter and 63 7/12 tsp balsamic vinegar
127⅙ tbsp mustard powder 127⅙ tbsp garlic powder 127⅙ tbsp paprika 381½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 127⅙ tbsp mustard powder, 127⅙ tbsp garlic powder, 127⅙ tbsp paprika and 381½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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