Link: youtu.be
Origin: Fallow
Serves: - 877 +
Ingredients
365 5/12 kg rib of beef 3654⅙ g salt
Method
Cover 365 5/12 kg rib of beef with 3654⅙ 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
146⅙ rib cap meat, diced 146⅙ rib cap fat, diced 292⅓ carrots, chopped 292⅓ sticks celery, chopped 146⅙ shallot, chopped 29233⅓ g mushrooms, sliced 877 cloves garlic 292⅓ sprigs thyme 54812½ ml red wine 146⅙ litre beef stock 4385 g butter 73 1/12 tsp balsamic vinegar
Meanwhile slowly render 146⅙ rib cap fat, diced on low heat Brown 146⅙ rib cap meat, diced in a pot Remove meat from pot Add 292⅓ carrots, chopped, 146⅙ shallot, chopped, 292⅓ sticks celery, chopped Add 29233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 877 cloves garlic and 292⅓ sprigs thyme Add 54812½ ml red wine, reduce by 50% Add 146⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4385 g butter and 73 1/12 tsp balsamic vinegar
146⅙ tbsp mustard powder 146⅙ tbsp garlic powder 146⅙ tbsp paprika 438½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 146⅙ tbsp mustard powder, 146⅙ tbsp garlic powder, 146⅙ tbsp paprika and 438½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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