Link: youtu.be
Origin: Fallow
Serves: - 875 +
Ingredients
364 7/12 kg rib of beef 3645⅚ g salt
Method
Cover 364 7/12 kg rib of beef with 3645⅚ 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
145⅚ rib cap meat, diced 145⅚ rib cap fat, diced 291⅔ carrots, chopped 291⅔ sticks celery, chopped 145⅚ shallot, chopped 29166⅔ g mushrooms, sliced 875 cloves garlic 291⅔ sprigs thyme 54687½ ml red wine 145⅚ litre beef stock 4375 g butter 72 11/12 tsp balsamic vinegar
Meanwhile slowly render 145⅚ rib cap fat, diced on low heat Brown 145⅚ rib cap meat, diced in a pot Remove meat from pot Add 291⅔ carrots, chopped, 145⅚ shallot, chopped, 291⅔ sticks celery, chopped Add 29166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 875 cloves garlic and 291⅔ sprigs thyme Add 54687½ ml red wine, reduce by 50% Add 145⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4375 g butter and 72 11/12 tsp balsamic vinegar
145⅚ tbsp mustard powder 145⅚ tbsp garlic powder 145⅚ tbsp paprika 437½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 145⅚ tbsp mustard powder, 145⅚ tbsp garlic powder, 145⅚ tbsp paprika and 437½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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