Link: youtu.be
Origin: Fallow
Serves: - 827 +
Ingredients
344 7/12 kg rib of beef 3445⅚ g salt
Method
Cover 344 7/12 kg rib of beef with 3445⅚ 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
137⅚ rib cap meat, diced 137⅚ rib cap fat, diced 275⅔ carrots, chopped 275⅔ sticks celery, chopped 137⅚ shallot, chopped 27566⅔ g mushrooms, sliced 827 cloves garlic 275⅔ sprigs thyme 51687½ ml red wine 137⅚ litre beef stock 4135 g butter 68 11/12 tsp balsamic vinegar
Meanwhile slowly render 137⅚ rib cap fat, diced on low heat Brown 137⅚ rib cap meat, diced in a pot Remove meat from pot Add 275⅔ carrots, chopped, 137⅚ shallot, chopped, 275⅔ sticks celery, chopped Add 27566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 827 cloves garlic and 275⅔ sprigs thyme Add 51687½ ml red wine, reduce by 50% Add 137⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4135 g butter and 68 11/12 tsp balsamic vinegar
137⅚ tbsp mustard powder 137⅚ tbsp garlic powder 137⅚ tbsp paprika 413½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 137⅚ tbsp mustard powder, 137⅚ tbsp garlic powder, 137⅚ tbsp paprika and 413½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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