Link: youtu.be
Origin: Fallow
Serves: - 871 +
Ingredients
362 11/12 kg rib of beef 3629⅙ g salt
Method
Cover 362 11/12 kg rib of beef with 3629⅙ 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
145⅙ rib cap meat, diced 145⅙ rib cap fat, diced 290⅓ carrots, chopped 290⅓ sticks celery, chopped 145⅙ shallot, chopped 29033⅓ g mushrooms, sliced 871 cloves garlic 290⅓ sprigs thyme 54437½ ml red wine 145⅙ litre beef stock 4355 g butter 72 7/12 tsp balsamic vinegar
Meanwhile slowly render 145⅙ rib cap fat, diced on low heat Brown 145⅙ rib cap meat, diced in a pot Remove meat from pot Add 290⅓ carrots, chopped, 145⅙ shallot, chopped, 290⅓ sticks celery, chopped Add 29033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 871 cloves garlic and 290⅓ sprigs thyme Add 54437½ ml red wine, reduce by 50% Add 145⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4355 g butter and 72 7/12 tsp balsamic vinegar
145⅙ tbsp mustard powder 145⅙ tbsp garlic powder 145⅙ tbsp paprika 435½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 145⅙ tbsp mustard powder, 145⅙ tbsp garlic powder, 145⅙ tbsp paprika and 435½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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