Link: youtu.be
Origin: Fallow
Serves: - 859 +
Ingredients
357 11/12 kg rib of beef 3579⅙ g salt
Method
Cover 357 11/12 kg rib of beef with 3579⅙ 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
143⅙ rib cap meat, diced 143⅙ rib cap fat, diced 286⅓ carrots, chopped 286⅓ sticks celery, chopped 143⅙ shallot, chopped 28633⅓ g mushrooms, sliced 859 cloves garlic 286⅓ sprigs thyme 53687½ ml red wine 143⅙ litre beef stock 4295 g butter 71 7/12 tsp balsamic vinegar
Meanwhile slowly render 143⅙ rib cap fat, diced on low heat Brown 143⅙ rib cap meat, diced in a pot Remove meat from pot Add 286⅓ carrots, chopped, 143⅙ shallot, chopped, 286⅓ sticks celery, chopped Add 28633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 859 cloves garlic and 286⅓ sprigs thyme Add 53687½ ml red wine, reduce by 50% Add 143⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4295 g butter and 71 7/12 tsp balsamic vinegar
143⅙ tbsp mustard powder 143⅙ tbsp garlic powder 143⅙ tbsp paprika 429½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 143⅙ tbsp mustard powder, 143⅙ tbsp garlic powder, 143⅙ tbsp paprika and 429½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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