Link: youtu.be
Origin: Fallow
Serves: - 791 +
Ingredients
329 7/12 kg rib of beef 3295⅚ g salt
Method
Cover 329 7/12 kg rib of beef with 3295⅚ 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
131⅚ rib cap meat, diced 131⅚ rib cap fat, diced 263⅔ carrots, chopped 263⅔ sticks celery, chopped 131⅚ shallot, chopped 26366⅔ g mushrooms, sliced 791 cloves garlic 263⅔ sprigs thyme 49437½ ml red wine 131⅚ litre beef stock 3955 g butter 65 11/12 tsp balsamic vinegar
Meanwhile slowly render 131⅚ rib cap fat, diced on low heat Brown 131⅚ rib cap meat, diced in a pot Remove meat from pot Add 263⅔ carrots, chopped, 131⅚ shallot, chopped, 263⅔ sticks celery, chopped Add 26366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 791 cloves garlic and 263⅔ sprigs thyme Add 49437½ ml red wine, reduce by 50% Add 131⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3955 g butter and 65 11/12 tsp balsamic vinegar
131⅚ tbsp mustard powder 131⅚ tbsp garlic powder 131⅚ tbsp paprika 395½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 131⅚ tbsp mustard powder, 131⅚ tbsp garlic powder, 131⅚ tbsp paprika and 395½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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