Link: youtu.be
Origin: Fallow
Serves: - 773 +
Ingredients
322 1/12 kg rib of beef 3220⅚ g salt
Method
Cover 322 1/12 kg rib of beef with 3220⅚ 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
128⅚ rib cap meat, diced 128⅚ rib cap fat, diced 257⅔ carrots, chopped 257⅔ sticks celery, chopped 128⅚ shallot, chopped 25766⅔ g mushrooms, sliced 773 cloves garlic 257⅔ sprigs thyme 48312½ ml red wine 128⅚ litre beef stock 3865 g butter 64 5/12 tsp balsamic vinegar
Meanwhile slowly render 128⅚ rib cap fat, diced on low heat Brown 128⅚ rib cap meat, diced in a pot Remove meat from pot Add 257⅔ carrots, chopped, 128⅚ shallot, chopped, 257⅔ sticks celery, chopped Add 25766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 773 cloves garlic and 257⅔ sprigs thyme Add 48312½ ml red wine, reduce by 50% Add 128⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3865 g butter and 64 5/12 tsp balsamic vinegar
128⅚ tbsp mustard powder 128⅚ tbsp garlic powder 128⅚ tbsp paprika 386½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 128⅚ tbsp mustard powder, 128⅚ tbsp garlic powder, 128⅚ tbsp paprika and 386½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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