Link: youtu.be
Origin: Fallow
Serves: - 899 +
Ingredients
374 7/12 kg rib of beef 3745⅚ g salt
Method
Cover 374 7/12 kg rib of beef with 3745⅚ 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
149⅚ rib cap meat, diced 149⅚ rib cap fat, diced 299⅔ carrots, chopped 299⅔ sticks celery, chopped 149⅚ shallot, chopped 29966⅔ g mushrooms, sliced 899 cloves garlic 299⅔ sprigs thyme 56187½ ml red wine 149⅚ litre beef stock 4495 g butter 74 11/12 tsp balsamic vinegar
Meanwhile slowly render 149⅚ rib cap fat, diced on low heat Brown 149⅚ rib cap meat, diced in a pot Remove meat from pot Add 299⅔ carrots, chopped, 149⅚ shallot, chopped, 299⅔ sticks celery, chopped Add 29966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 899 cloves garlic and 299⅔ sprigs thyme Add 56187½ ml red wine, reduce by 50% Add 149⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4495 g butter and 74 11/12 tsp balsamic vinegar
149⅚ tbsp mustard powder 149⅚ tbsp garlic powder 149⅚ tbsp paprika 449½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 149⅚ tbsp mustard powder, 149⅚ tbsp garlic powder, 149⅚ tbsp paprika and 449½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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