Link: youtu.be
Origin: Fallow
Serves: - 865 +
Ingredients
360 5/12 kg rib of beef 3604⅙ g salt
Method
Cover 360 5/12 kg rib of beef with 3604⅙ 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
144⅙ rib cap meat, diced 144⅙ rib cap fat, diced 288⅓ carrots, chopped 288⅓ sticks celery, chopped 144⅙ shallot, chopped 28833⅓ g mushrooms, sliced 865 cloves garlic 288⅓ sprigs thyme 54062½ ml red wine 144⅙ litre beef stock 4325 g butter 72 1/12 tsp balsamic vinegar
Meanwhile slowly render 144⅙ rib cap fat, diced on low heat Brown 144⅙ rib cap meat, diced in a pot Remove meat from pot Add 288⅓ carrots, chopped, 144⅙ shallot, chopped, 288⅓ sticks celery, chopped Add 28833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 865 cloves garlic and 288⅓ sprigs thyme Add 54062½ ml red wine, reduce by 50% Add 144⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4325 g butter and 72 1/12 tsp balsamic vinegar
144⅙ tbsp mustard powder 144⅙ tbsp garlic powder 144⅙ tbsp paprika 432½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 144⅙ tbsp mustard powder, 144⅙ tbsp garlic powder, 144⅙ tbsp paprika and 432½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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