Link: youtu.be
Origin: Fallow
Serves: - 853 +
Ingredients
355 5/12 kg rib of beef 3554⅙ g salt
Method
Cover 355 5/12 kg rib of beef with 3554⅙ 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
142⅙ rib cap meat, diced 142⅙ rib cap fat, diced 284⅓ carrots, chopped 284⅓ sticks celery, chopped 142⅙ shallot, chopped 28433⅓ g mushrooms, sliced 853 cloves garlic 284⅓ sprigs thyme 53312½ ml red wine 142⅙ litre beef stock 4265 g butter 71 1/12 tsp balsamic vinegar
Meanwhile slowly render 142⅙ rib cap fat, diced on low heat Brown 142⅙ rib cap meat, diced in a pot Remove meat from pot Add 284⅓ carrots, chopped, 142⅙ shallot, chopped, 284⅓ sticks celery, chopped Add 28433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 853 cloves garlic and 284⅓ sprigs thyme Add 53312½ ml red wine, reduce by 50% Add 142⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4265 g butter and 71 1/12 tsp balsamic vinegar
142⅙ tbsp mustard powder 142⅙ tbsp garlic powder 142⅙ tbsp paprika 426½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 142⅙ tbsp mustard powder, 142⅙ tbsp garlic powder, 142⅙ tbsp paprika and 426½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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