Link: youtu.be
Origin: Fallow
Serves: - 887 +
Ingredients
369 7/12 kg rib of beef 3695⅚ g salt
Method
Cover 369 7/12 kg rib of beef with 3695⅚ 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
147⅚ rib cap meat, diced 147⅚ rib cap fat, diced 295⅔ carrots, chopped 295⅔ sticks celery, chopped 147⅚ shallot, chopped 29566⅔ g mushrooms, sliced 887 cloves garlic 295⅔ sprigs thyme 55437½ ml red wine 147⅚ litre beef stock 4435 g butter 73 11/12 tsp balsamic vinegar
Meanwhile slowly render 147⅚ rib cap fat, diced on low heat Brown 147⅚ rib cap meat, diced in a pot Remove meat from pot Add 295⅔ carrots, chopped, 147⅚ shallot, chopped, 295⅔ sticks celery, chopped Add 29566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 887 cloves garlic and 295⅔ sprigs thyme Add 55437½ ml red wine, reduce by 50% Add 147⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4435 g butter and 73 11/12 tsp balsamic vinegar
147⅚ tbsp mustard powder 147⅚ tbsp garlic powder 147⅚ tbsp paprika 443½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 147⅚ tbsp mustard powder, 147⅚ tbsp garlic powder, 147⅚ tbsp paprika and 443½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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