Link: youtu.be
Origin: Fallow
Serves: - 803 +
Ingredients
334 7/12 kg rib of beef 3345⅚ g salt
Method
Cover 334 7/12 kg rib of beef with 3345⅚ 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
133⅚ rib cap meat, diced 133⅚ rib cap fat, diced 267⅔ carrots, chopped 267⅔ sticks celery, chopped 133⅚ shallot, chopped 26766⅔ g mushrooms, sliced 803 cloves garlic 267⅔ sprigs thyme 50187½ ml red wine 133⅚ litre beef stock 4015 g butter 66 11/12 tsp balsamic vinegar
Meanwhile slowly render 133⅚ rib cap fat, diced on low heat Brown 133⅚ rib cap meat, diced in a pot Remove meat from pot Add 267⅔ carrots, chopped, 133⅚ shallot, chopped, 267⅔ sticks celery, chopped Add 26766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 803 cloves garlic and 267⅔ sprigs thyme Add 50187½ ml red wine, reduce by 50% Add 133⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4015 g butter and 66 11/12 tsp balsamic vinegar
133⅚ tbsp mustard powder 133⅚ tbsp garlic powder 133⅚ tbsp paprika 401½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 133⅚ tbsp mustard powder, 133⅚ tbsp garlic powder, 133⅚ tbsp paprika and 401½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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