Link: youtu.be
Origin: Fallow
Serves: - 821 +
Ingredients
342 1/12 kg rib of beef 3420⅚ g salt
Method
Cover 342 1/12 kg rib of beef with 3420⅚ 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
136⅚ rib cap meat, diced 136⅚ rib cap fat, diced 273⅔ carrots, chopped 273⅔ sticks celery, chopped 136⅚ shallot, chopped 27366⅔ g mushrooms, sliced 821 cloves garlic 273⅔ sprigs thyme 51312½ ml red wine 136⅚ litre beef stock 4105 g butter 68 5/12 tsp balsamic vinegar
Meanwhile slowly render 136⅚ rib cap fat, diced on low heat Brown 136⅚ rib cap meat, diced in a pot Remove meat from pot Add 273⅔ carrots, chopped, 136⅚ shallot, chopped, 273⅔ sticks celery, chopped Add 27366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 821 cloves garlic and 273⅔ sprigs thyme Add 51312½ ml red wine, reduce by 50% Add 136⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4105 g butter and 68 5/12 tsp balsamic vinegar
136⅚ tbsp mustard powder 136⅚ tbsp garlic powder 136⅚ tbsp paprika 410½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 136⅚ tbsp mustard powder, 136⅚ tbsp garlic powder, 136⅚ tbsp paprika and 410½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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