Link: youtu.be
Origin: Fallow
Serves: - 895 +
Ingredients
372 11/12 kg rib of beef 3729⅙ g salt
Method
Cover 372 11/12 kg rib of beef with 3729⅙ 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
149⅙ rib cap meat, diced 149⅙ rib cap fat, diced 298⅓ carrots, chopped 298⅓ sticks celery, chopped 149⅙ shallot, chopped 29833⅓ g mushrooms, sliced 895 cloves garlic 298⅓ sprigs thyme 55937½ ml red wine 149⅙ litre beef stock 4475 g butter 74 7/12 tsp balsamic vinegar
Meanwhile slowly render 149⅙ rib cap fat, diced on low heat Brown 149⅙ rib cap meat, diced in a pot Remove meat from pot Add 298⅓ carrots, chopped, 149⅙ shallot, chopped, 298⅓ sticks celery, chopped Add 29833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 895 cloves garlic and 298⅓ sprigs thyme Add 55937½ ml red wine, reduce by 50% Add 149⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4475 g butter and 74 7/12 tsp balsamic vinegar
149⅙ tbsp mustard powder 149⅙ tbsp garlic powder 149⅙ tbsp paprika 447½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 149⅙ tbsp mustard powder, 149⅙ tbsp garlic powder, 149⅙ tbsp paprika and 447½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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