Link: youtu.be
Origin: Fallow
Serves: - 845 +
Ingredients
352 1/12 kg rib of beef 3520⅚ g salt
Method
Cover 352 1/12 kg rib of beef with 3520⅚ 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
140⅚ rib cap meat, diced 140⅚ rib cap fat, diced 281⅔ carrots, chopped 281⅔ sticks celery, chopped 140⅚ shallot, chopped 28166⅔ g mushrooms, sliced 845 cloves garlic 281⅔ sprigs thyme 52812½ ml red wine 140⅚ litre beef stock 4225 g butter 70 5/12 tsp balsamic vinegar
Meanwhile slowly render 140⅚ rib cap fat, diced on low heat Brown 140⅚ rib cap meat, diced in a pot Remove meat from pot Add 281⅔ carrots, chopped, 140⅚ shallot, chopped, 281⅔ sticks celery, chopped Add 28166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 845 cloves garlic and 281⅔ sprigs thyme Add 52812½ ml red wine, reduce by 50% Add 140⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4225 g butter and 70 5/12 tsp balsamic vinegar
140⅚ tbsp mustard powder 140⅚ tbsp garlic powder 140⅚ tbsp paprika 422½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 140⅚ tbsp mustard powder, 140⅚ tbsp garlic powder, 140⅚ tbsp paprika and 422½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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