Link: youtu.be
Origin: Fallow
Serves: - 799 +
Ingredients
332 11/12 kg rib of beef 3329⅙ g salt
Method
Cover 332 11/12 kg rib of beef with 3329⅙ 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
133⅙ rib cap meat, diced 133⅙ rib cap fat, diced 266⅓ carrots, chopped 266⅓ sticks celery, chopped 133⅙ shallot, chopped 26633⅓ g mushrooms, sliced 799 cloves garlic 266⅓ sprigs thyme 49937½ ml red wine 133⅙ litre beef stock 3995 g butter 66 7/12 tsp balsamic vinegar
Meanwhile slowly render 133⅙ rib cap fat, diced on low heat Brown 133⅙ rib cap meat, diced in a pot Remove meat from pot Add 266⅓ carrots, chopped, 133⅙ shallot, chopped, 266⅓ sticks celery, chopped Add 26633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 799 cloves garlic and 266⅓ sprigs thyme Add 49937½ ml red wine, reduce by 50% Add 133⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3995 g butter and 66 7/12 tsp balsamic vinegar
133⅙ tbsp mustard powder 133⅙ tbsp garlic powder 133⅙ tbsp paprika 399½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 133⅙ tbsp mustard powder, 133⅙ tbsp garlic powder, 133⅙ tbsp paprika and 399½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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