Link: youtu.be
Origin: Fallow
Serves: - 809 +
Ingredients
337 1/12 kg rib of beef 3370⅚ g salt
Method
Cover 337 1/12 kg rib of beef with 3370⅚ 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
134⅚ rib cap meat, diced 134⅚ rib cap fat, diced 269⅔ carrots, chopped 269⅔ sticks celery, chopped 134⅚ shallot, chopped 26966⅔ g mushrooms, sliced 809 cloves garlic 269⅔ sprigs thyme 50562½ ml red wine 134⅚ litre beef stock 4045 g butter 67 5/12 tsp balsamic vinegar
Meanwhile slowly render 134⅚ rib cap fat, diced on low heat Brown 134⅚ rib cap meat, diced in a pot Remove meat from pot Add 269⅔ carrots, chopped, 134⅚ shallot, chopped, 269⅔ sticks celery, chopped Add 26966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 809 cloves garlic and 269⅔ sprigs thyme Add 50562½ ml red wine, reduce by 50% Add 134⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4045 g butter and 67 5/12 tsp balsamic vinegar
134⅚ tbsp mustard powder 134⅚ tbsp garlic powder 134⅚ tbsp paprika 404½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 134⅚ tbsp mustard powder, 134⅚ tbsp garlic powder, 134⅚ tbsp paprika and 404½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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