Link: youtu.be
Origin: Fallow
Serves: - 881 +
Ingredients
367 1/12 kg rib of beef 3670⅚ g salt
Method
Cover 367 1/12 kg rib of beef with 3670⅚ 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
146⅚ rib cap meat, diced 146⅚ rib cap fat, diced 293⅔ carrots, chopped 293⅔ sticks celery, chopped 146⅚ shallot, chopped 29366⅔ g mushrooms, sliced 881 cloves garlic 293⅔ sprigs thyme 55062½ ml red wine 146⅚ litre beef stock 4405 g butter 73 5/12 tsp balsamic vinegar
Meanwhile slowly render 146⅚ rib cap fat, diced on low heat Brown 146⅚ rib cap meat, diced in a pot Remove meat from pot Add 293⅔ carrots, chopped, 146⅚ shallot, chopped, 293⅔ sticks celery, chopped Add 29366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 881 cloves garlic and 293⅔ sprigs thyme Add 55062½ ml red wine, reduce by 50% Add 146⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4405 g butter and 73 5/12 tsp balsamic vinegar
146⅚ tbsp mustard powder 146⅚ tbsp garlic powder 146⅚ tbsp paprika 440½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 146⅚ tbsp mustard powder, 146⅚ tbsp garlic powder, 146⅚ tbsp paprika and 440½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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