Link: youtu.be
Origin: Fallow
Serves: - 779 +
Ingredients
324 7/12 kg rib of beef 3245⅚ g salt
Method
Cover 324 7/12 kg rib of beef with 3245⅚ 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
129⅚ rib cap meat, diced 129⅚ rib cap fat, diced 259⅔ carrots, chopped 259⅔ sticks celery, chopped 129⅚ shallot, chopped 25966⅔ g mushrooms, sliced 779 cloves garlic 259⅔ sprigs thyme 48687½ ml red wine 129⅚ litre beef stock 3895 g butter 64 11/12 tsp balsamic vinegar
Meanwhile slowly render 129⅚ rib cap fat, diced on low heat Brown 129⅚ rib cap meat, diced in a pot Remove meat from pot Add 259⅔ carrots, chopped, 129⅚ shallot, chopped, 259⅔ sticks celery, chopped Add 25966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 779 cloves garlic and 259⅔ sprigs thyme Add 48687½ ml red wine, reduce by 50% Add 129⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3895 g butter and 64 11/12 tsp balsamic vinegar
129⅚ tbsp mustard powder 129⅚ tbsp garlic powder 129⅚ tbsp paprika 389½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 129⅚ tbsp mustard powder, 129⅚ tbsp garlic powder, 129⅚ tbsp paprika and 389½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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