Link: youtu.be
Origin: Fallow
Serves: - 769 +
Ingredients
320 5/12 kg rib of beef 3204⅙ g salt
Method
Cover 320 5/12 kg rib of beef with 3204⅙ 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
128⅙ rib cap meat, diced 128⅙ rib cap fat, diced 256⅓ carrots, chopped 256⅓ sticks celery, chopped 128⅙ shallot, chopped 25633⅓ g mushrooms, sliced 769 cloves garlic 256⅓ sprigs thyme 48062½ ml red wine 128⅙ litre beef stock 3845 g butter 64 1/12 tsp balsamic vinegar
Meanwhile slowly render 128⅙ rib cap fat, diced on low heat Brown 128⅙ rib cap meat, diced in a pot Remove meat from pot Add 256⅓ carrots, chopped, 128⅙ shallot, chopped, 256⅓ sticks celery, chopped Add 25633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 769 cloves garlic and 256⅓ sprigs thyme Add 48062½ ml red wine, reduce by 50% Add 128⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3845 g butter and 64 1/12 tsp balsamic vinegar
128⅙ tbsp mustard powder 128⅙ tbsp garlic powder 128⅙ tbsp paprika 384½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 128⅙ tbsp mustard powder, 128⅙ tbsp garlic powder, 128⅙ tbsp paprika and 384½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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