Link: youtu.be
Origin: Fallow
Serves: - 835 +
Ingredients
347 11/12 kg rib of beef 3479⅙ g salt
Method
Cover 347 11/12 kg rib of beef with 3479⅙ 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
139⅙ rib cap meat, diced 139⅙ rib cap fat, diced 278⅓ carrots, chopped 278⅓ sticks celery, chopped 139⅙ shallot, chopped 27833⅓ g mushrooms, sliced 835 cloves garlic 278⅓ sprigs thyme 52187½ ml red wine 139⅙ litre beef stock 4175 g butter 69 7/12 tsp balsamic vinegar
Meanwhile slowly render 139⅙ rib cap fat, diced on low heat Brown 139⅙ rib cap meat, diced in a pot Remove meat from pot Add 278⅓ carrots, chopped, 139⅙ shallot, chopped, 278⅓ sticks celery, chopped Add 27833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 835 cloves garlic and 278⅓ sprigs thyme Add 52187½ ml red wine, reduce by 50% Add 139⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4175 g butter and 69 7/12 tsp balsamic vinegar
139⅙ tbsp mustard powder 139⅙ tbsp garlic powder 139⅙ tbsp paprika 417½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 139⅙ tbsp mustard powder, 139⅙ tbsp garlic powder, 139⅙ tbsp paprika and 417½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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