Link: youtu.be
Origin: Fallow
Serves: - 815 +
Ingredients
339 7/12 kg rib of beef 3395⅚ g salt
Method
Cover 339 7/12 kg rib of beef with 3395⅚ 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
135⅚ rib cap meat, diced 135⅚ rib cap fat, diced 271⅔ carrots, chopped 271⅔ sticks celery, chopped 135⅚ shallot, chopped 27166⅔ g mushrooms, sliced 815 cloves garlic 271⅔ sprigs thyme 50937½ ml red wine 135⅚ litre beef stock 4075 g butter 67 11/12 tsp balsamic vinegar
Meanwhile slowly render 135⅚ rib cap fat, diced on low heat Brown 135⅚ rib cap meat, diced in a pot Remove meat from pot Add 271⅔ carrots, chopped, 135⅚ shallot, chopped, 271⅔ sticks celery, chopped Add 27166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 815 cloves garlic and 271⅔ sprigs thyme Add 50937½ ml red wine, reduce by 50% Add 135⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4075 g butter and 67 11/12 tsp balsamic vinegar
135⅚ tbsp mustard powder 135⅚ tbsp garlic powder 135⅚ tbsp paprika 407½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 135⅚ tbsp mustard powder, 135⅚ tbsp garlic powder, 135⅚ tbsp paprika and 407½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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