Link: youtu.be
Origin: Fallow
Serves: - 781 +
Ingredients
325 5/12 kg rib of beef 3254⅙ g salt
Method
Cover 325 5/12 kg rib of beef with 3254⅙ 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
130⅙ rib cap meat, diced 130⅙ rib cap fat, diced 260⅓ carrots, chopped 260⅓ sticks celery, chopped 130⅙ shallot, chopped 26033⅓ g mushrooms, sliced 781 cloves garlic 260⅓ sprigs thyme 48812½ ml red wine 130⅙ litre beef stock 3905 g butter 65 1/12 tsp balsamic vinegar
Meanwhile slowly render 130⅙ rib cap fat, diced on low heat Brown 130⅙ rib cap meat, diced in a pot Remove meat from pot Add 260⅓ carrots, chopped, 130⅙ shallot, chopped, 260⅓ sticks celery, chopped Add 26033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 781 cloves garlic and 260⅓ sprigs thyme Add 48812½ ml red wine, reduce by 50% Add 130⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3905 g butter and 65 1/12 tsp balsamic vinegar
130⅙ tbsp mustard powder 130⅙ tbsp garlic powder 130⅙ tbsp paprika 390½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 130⅙ tbsp mustard powder, 130⅙ tbsp garlic powder, 130⅙ tbsp paprika and 390½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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