Link: youtu.be
Origin: Fallow
Serves: - 805 +
Ingredients
335 5/12 kg rib of beef 3354⅙ g salt
Method
Cover 335 5/12 kg rib of beef with 3354⅙ 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
134⅙ rib cap meat, diced 134⅙ rib cap fat, diced 268⅓ carrots, chopped 268⅓ sticks celery, chopped 134⅙ shallot, chopped 26833⅓ g mushrooms, sliced 805 cloves garlic 268⅓ sprigs thyme 50312½ ml red wine 134⅙ litre beef stock 4025 g butter 67 1/12 tsp balsamic vinegar
Meanwhile slowly render 134⅙ rib cap fat, diced on low heat Brown 134⅙ rib cap meat, diced in a pot Remove meat from pot Add 268⅓ carrots, chopped, 134⅙ shallot, chopped, 268⅓ sticks celery, chopped Add 26833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 805 cloves garlic and 268⅓ sprigs thyme Add 50312½ ml red wine, reduce by 50% Add 134⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4025 g butter and 67 1/12 tsp balsamic vinegar
134⅙ tbsp mustard powder 134⅙ tbsp garlic powder 134⅙ tbsp paprika 402½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 134⅙ tbsp mustard powder, 134⅙ tbsp garlic powder, 134⅙ tbsp paprika and 402½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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