Link: youtu.be
Origin: Fallow
Serves: - 823 +
Ingredients
342 11/12 kg rib of beef 3429⅙ g salt
Method
Cover 342 11/12 kg rib of beef with 3429⅙ 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
137⅙ rib cap meat, diced 137⅙ rib cap fat, diced 274⅓ carrots, chopped 274⅓ sticks celery, chopped 137⅙ shallot, chopped 27433⅓ g mushrooms, sliced 823 cloves garlic 274⅓ sprigs thyme 51437½ ml red wine 137⅙ litre beef stock 4115 g butter 68 7/12 tsp balsamic vinegar
Meanwhile slowly render 137⅙ rib cap fat, diced on low heat Brown 137⅙ rib cap meat, diced in a pot Remove meat from pot Add 274⅓ carrots, chopped, 137⅙ shallot, chopped, 274⅓ sticks celery, chopped Add 27433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 823 cloves garlic and 274⅓ sprigs thyme Add 51437½ ml red wine, reduce by 50% Add 137⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4115 g butter and 68 7/12 tsp balsamic vinegar
137⅙ tbsp mustard powder 137⅙ tbsp garlic powder 137⅙ tbsp paprika 411½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 137⅙ tbsp mustard powder, 137⅙ tbsp garlic powder, 137⅙ tbsp paprika and 411½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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