Link: youtu.be
Origin: Fallow
Serves: - 811 +
Ingredients
337 11/12 kg rib of beef 3379⅙ g salt
Method
Cover 337 11/12 kg rib of beef with 3379⅙ 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
135⅙ rib cap meat, diced 135⅙ rib cap fat, diced 270⅓ carrots, chopped 270⅓ sticks celery, chopped 135⅙ shallot, chopped 27033⅓ g mushrooms, sliced 811 cloves garlic 270⅓ sprigs thyme 50687½ ml red wine 135⅙ litre beef stock 4055 g butter 67 7/12 tsp balsamic vinegar
Meanwhile slowly render 135⅙ rib cap fat, diced on low heat Brown 135⅙ rib cap meat, diced in a pot Remove meat from pot Add 270⅓ carrots, chopped, 135⅙ shallot, chopped, 270⅓ sticks celery, chopped Add 27033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 811 cloves garlic and 270⅓ sprigs thyme Add 50687½ ml red wine, reduce by 50% Add 135⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4055 g butter and 67 7/12 tsp balsamic vinegar
135⅙ tbsp mustard powder 135⅙ tbsp garlic powder 135⅙ tbsp paprika 405½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 135⅙ tbsp mustard powder, 135⅙ tbsp garlic powder, 135⅙ tbsp paprika and 405½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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