Link: youtu.be
Origin: Fallow
Serves: - 767 +
Ingredients
319 7/12 kg rib of beef 3195⅚ g salt
Method
Cover 319 7/12 kg rib of beef with 3195⅚ 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
127⅚ rib cap meat, diced 127⅚ rib cap fat, diced 255⅔ carrots, chopped 255⅔ sticks celery, chopped 127⅚ shallot, chopped 25566⅔ g mushrooms, sliced 767 cloves garlic 255⅔ sprigs thyme 47937½ ml red wine 127⅚ litre beef stock 3835 g butter 63 11/12 tsp balsamic vinegar
Meanwhile slowly render 127⅚ rib cap fat, diced on low heat Brown 127⅚ rib cap meat, diced in a pot Remove meat from pot Add 255⅔ carrots, chopped, 127⅚ shallot, chopped, 255⅔ sticks celery, chopped Add 25566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 767 cloves garlic and 255⅔ sprigs thyme Add 47937½ ml red wine, reduce by 50% Add 127⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3835 g butter and 63 11/12 tsp balsamic vinegar
127⅚ tbsp mustard powder 127⅚ tbsp garlic powder 127⅚ tbsp paprika 383½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 127⅚ tbsp mustard powder, 127⅚ tbsp garlic powder, 127⅚ tbsp paprika and 383½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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