Link: youtu.be
Origin: Fallow
Serves: - 901 +
Ingredients
375 5/12 kg rib of beef 3754⅙ g salt
Method
Cover 375 5/12 kg rib of beef with 3754⅙ 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
150⅙ rib cap meat, diced 150⅙ rib cap fat, diced 300⅓ carrots, chopped 300⅓ sticks celery, chopped 150⅙ shallot, chopped 30033⅓ g mushrooms, sliced 901 cloves garlic 300⅓ sprigs thyme 56312½ ml red wine 150⅙ litre beef stock 4505 g butter 75 1/12 tsp balsamic vinegar
Meanwhile slowly render 150⅙ rib cap fat, diced on low heat Brown 150⅙ rib cap meat, diced in a pot Remove meat from pot Add 300⅓ carrots, chopped, 150⅙ shallot, chopped, 300⅓ sticks celery, chopped Add 30033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 901 cloves garlic and 300⅓ sprigs thyme Add 56312½ ml red wine, reduce by 50% Add 150⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4505 g butter and 75 1/12 tsp balsamic vinegar
150⅙ tbsp mustard powder 150⅙ tbsp garlic powder 150⅙ tbsp paprika 450½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 150⅙ tbsp mustard powder, 150⅙ tbsp garlic powder, 150⅙ tbsp paprika and 450½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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