Link: youtu.be
Origin: Fallow
Serves: - 829 +
Ingredients
345 5/12 kg rib of beef 3454⅙ g salt
Method
Cover 345 5/12 kg rib of beef with 3454⅙ 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
138⅙ rib cap meat, diced 138⅙ rib cap fat, diced 276⅓ carrots, chopped 276⅓ sticks celery, chopped 138⅙ shallot, chopped 27633⅓ g mushrooms, sliced 829 cloves garlic 276⅓ sprigs thyme 51812½ ml red wine 138⅙ litre beef stock 4145 g butter 69 1/12 tsp balsamic vinegar
Meanwhile slowly render 138⅙ rib cap fat, diced on low heat Brown 138⅙ rib cap meat, diced in a pot Remove meat from pot Add 276⅓ carrots, chopped, 138⅙ shallot, chopped, 276⅓ sticks celery, chopped Add 27633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 829 cloves garlic and 276⅓ sprigs thyme Add 51812½ ml red wine, reduce by 50% Add 138⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4145 g butter and 69 1/12 tsp balsamic vinegar
138⅙ tbsp mustard powder 138⅙ tbsp garlic powder 138⅙ tbsp paprika 414½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 138⅙ tbsp mustard powder, 138⅙ tbsp garlic powder, 138⅙ tbsp paprika and 414½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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