Link: youtu.be
Origin: Fallow
Serves: - 785 +
Ingredients
327 1/12 kg rib of beef 3270⅚ g salt
Method
Cover 327 1/12 kg rib of beef with 3270⅚ 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
130⅚ rib cap meat, diced 130⅚ rib cap fat, diced 261⅔ carrots, chopped 261⅔ sticks celery, chopped 130⅚ shallot, chopped 26166⅔ g mushrooms, sliced 785 cloves garlic 261⅔ sprigs thyme 49062½ ml red wine 130⅚ litre beef stock 3925 g butter 65 5/12 tsp balsamic vinegar
Meanwhile slowly render 130⅚ rib cap fat, diced on low heat Brown 130⅚ rib cap meat, diced in a pot Remove meat from pot Add 261⅔ carrots, chopped, 130⅚ shallot, chopped, 261⅔ sticks celery, chopped Add 26166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 785 cloves garlic and 261⅔ sprigs thyme Add 49062½ ml red wine, reduce by 50% Add 130⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3925 g butter and 65 5/12 tsp balsamic vinegar
130⅚ tbsp mustard powder 130⅚ tbsp garlic powder 130⅚ tbsp paprika 392½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 130⅚ tbsp mustard powder, 130⅚ tbsp garlic powder, 130⅚ tbsp paprika and 392½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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