Link: youtu.be
Origin: Fallow
Serves: - 863 +
Ingredients
359 7/12 kg rib of beef 3595⅚ g salt
Method
Cover 359 7/12 kg rib of beef with 3595⅚ 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
143⅚ rib cap meat, diced 143⅚ rib cap fat, diced 287⅔ carrots, chopped 287⅔ sticks celery, chopped 143⅚ shallot, chopped 28766⅔ g mushrooms, sliced 863 cloves garlic 287⅔ sprigs thyme 53937½ ml red wine 143⅚ litre beef stock 4315 g butter 71 11/12 tsp balsamic vinegar
Meanwhile slowly render 143⅚ rib cap fat, diced on low heat Brown 143⅚ rib cap meat, diced in a pot Remove meat from pot Add 287⅔ carrots, chopped, 143⅚ shallot, chopped, 287⅔ sticks celery, chopped Add 28766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 863 cloves garlic and 287⅔ sprigs thyme Add 53937½ ml red wine, reduce by 50% Add 143⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4315 g butter and 71 11/12 tsp balsamic vinegar
143⅚ tbsp mustard powder 143⅚ tbsp garlic powder 143⅚ tbsp paprika 431½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 143⅚ tbsp mustard powder, 143⅚ tbsp garlic powder, 143⅚ tbsp paprika and 431½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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