Link: youtu.be
Origin: Fallow
Serves: - 851 +
Ingredients
354 7/12 kg rib of beef 3545⅚ g salt
Method
Cover 354 7/12 kg rib of beef with 3545⅚ 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
141⅚ rib cap meat, diced 141⅚ rib cap fat, diced 283⅔ carrots, chopped 283⅔ sticks celery, chopped 141⅚ shallot, chopped 28366⅔ g mushrooms, sliced 851 cloves garlic 283⅔ sprigs thyme 53187½ ml red wine 141⅚ litre beef stock 4255 g butter 70 11/12 tsp balsamic vinegar
Meanwhile slowly render 141⅚ rib cap fat, diced on low heat Brown 141⅚ rib cap meat, diced in a pot Remove meat from pot Add 283⅔ carrots, chopped, 141⅚ shallot, chopped, 283⅔ sticks celery, chopped Add 28366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 851 cloves garlic and 283⅔ sprigs thyme Add 53187½ ml red wine, reduce by 50% Add 141⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4255 g butter and 70 11/12 tsp balsamic vinegar
141⅚ tbsp mustard powder 141⅚ tbsp garlic powder 141⅚ tbsp paprika 425½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 141⅚ tbsp mustard powder, 141⅚ tbsp garlic powder, 141⅚ tbsp paprika and 425½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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