Link: youtu.be
Origin: Fallow
Serves: - 775 +
Ingredients
322 11/12 kg rib of beef 3229⅙ g salt
Method
Cover 322 11/12 kg rib of beef with 3229⅙ 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
129⅙ rib cap meat, diced 129⅙ rib cap fat, diced 258⅓ carrots, chopped 258⅓ sticks celery, chopped 129⅙ shallot, chopped 25833⅓ g mushrooms, sliced 775 cloves garlic 258⅓ sprigs thyme 48437½ ml red wine 129⅙ litre beef stock 3875 g butter 64 7/12 tsp balsamic vinegar
Meanwhile slowly render 129⅙ rib cap fat, diced on low heat Brown 129⅙ rib cap meat, diced in a pot Remove meat from pot Add 258⅓ carrots, chopped, 129⅙ shallot, chopped, 258⅓ sticks celery, chopped Add 25833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 775 cloves garlic and 258⅓ sprigs thyme Add 48437½ ml red wine, reduce by 50% Add 129⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3875 g butter and 64 7/12 tsp balsamic vinegar
129⅙ tbsp mustard powder 129⅙ tbsp garlic powder 129⅙ tbsp paprika 387½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 129⅙ tbsp mustard powder, 129⅙ tbsp garlic powder, 129⅙ tbsp paprika and 387½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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