Link: youtu.be
Origin: Fallow
Serves: - 793 +
Ingredients
330 5/12 kg rib of beef 3304⅙ g salt
Method
Cover 330 5/12 kg rib of beef with 3304⅙ 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
132⅙ rib cap meat, diced 132⅙ rib cap fat, diced 264⅓ carrots, chopped 264⅓ sticks celery, chopped 132⅙ shallot, chopped 26433⅓ g mushrooms, sliced 793 cloves garlic 264⅓ sprigs thyme 49562½ ml red wine 132⅙ litre beef stock 3965 g butter 66 1/12 tsp balsamic vinegar
Meanwhile slowly render 132⅙ rib cap fat, diced on low heat Brown 132⅙ rib cap meat, diced in a pot Remove meat from pot Add 264⅓ carrots, chopped, 132⅙ shallot, chopped, 264⅓ sticks celery, chopped Add 26433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 793 cloves garlic and 264⅓ sprigs thyme Add 49562½ ml red wine, reduce by 50% Add 132⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3965 g butter and 66 1/12 tsp balsamic vinegar
132⅙ tbsp mustard powder 132⅙ tbsp garlic powder 132⅙ tbsp paprika 396½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 132⅙ tbsp mustard powder, 132⅙ tbsp garlic powder, 132⅙ tbsp paprika and 396½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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