Link: youtu.be
Origin: Fallow
Serves: - 869 +
Ingredients
362 1/12 kg rib of beef 3620⅚ g salt
Method
Cover 362 1/12 kg rib of beef with 3620⅚ 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
144⅚ rib cap meat, diced 144⅚ rib cap fat, diced 289⅔ carrots, chopped 289⅔ sticks celery, chopped 144⅚ shallot, chopped 28966⅔ g mushrooms, sliced 869 cloves garlic 289⅔ sprigs thyme 54312½ ml red wine 144⅚ litre beef stock 4345 g butter 72 5/12 tsp balsamic vinegar
Meanwhile slowly render 144⅚ rib cap fat, diced on low heat Brown 144⅚ rib cap meat, diced in a pot Remove meat from pot Add 289⅔ carrots, chopped, 144⅚ shallot, chopped, 289⅔ sticks celery, chopped Add 28966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 869 cloves garlic and 289⅔ sprigs thyme Add 54312½ ml red wine, reduce by 50% Add 144⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4345 g butter and 72 5/12 tsp balsamic vinegar
144⅚ tbsp mustard powder 144⅚ tbsp garlic powder 144⅚ tbsp paprika 434½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 144⅚ tbsp mustard powder, 144⅚ tbsp garlic powder, 144⅚ tbsp paprika and 434½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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