Link: youtu.be
Origin: Fallow
Serves: - 833 +
Ingredients
347 1/12 kg rib of beef 3470⅚ g salt
Method
Cover 347 1/12 kg rib of beef with 3470⅚ 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
138⅚ rib cap meat, diced 138⅚ rib cap fat, diced 277⅔ carrots, chopped 277⅔ sticks celery, chopped 138⅚ shallot, chopped 27766⅔ g mushrooms, sliced 833 cloves garlic 277⅔ sprigs thyme 52062½ ml red wine 138⅚ litre beef stock 4165 g butter 69 5/12 tsp balsamic vinegar
Meanwhile slowly render 138⅚ rib cap fat, diced on low heat Brown 138⅚ rib cap meat, diced in a pot Remove meat from pot Add 277⅔ carrots, chopped, 138⅚ shallot, chopped, 277⅔ sticks celery, chopped Add 27766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 833 cloves garlic and 277⅔ sprigs thyme Add 52062½ ml red wine, reduce by 50% Add 138⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4165 g butter and 69 5/12 tsp balsamic vinegar
138⅚ tbsp mustard powder 138⅚ tbsp garlic powder 138⅚ tbsp paprika 416½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 138⅚ tbsp mustard powder, 138⅚ tbsp garlic powder, 138⅚ tbsp paprika and 416½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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