Link: youtu.be
Origin: Fallow
Serves: - 905 +
Ingredients
377 1/12 kg rib of beef 3770⅚ g salt
Method
Cover 377 1/12 kg rib of beef with 3770⅚ 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
150⅚ rib cap meat, diced 150⅚ rib cap fat, diced 301⅔ carrots, chopped 301⅔ sticks celery, chopped 150⅚ shallot, chopped 30166⅔ g mushrooms, sliced 905 cloves garlic 301⅔ sprigs thyme 56562½ ml red wine 150⅚ litre beef stock 4525 g butter 75 5/12 tsp balsamic vinegar
Meanwhile slowly render 150⅚ rib cap fat, diced on low heat Brown 150⅚ rib cap meat, diced in a pot Remove meat from pot Add 301⅔ carrots, chopped, 150⅚ shallot, chopped, 301⅔ sticks celery, chopped Add 30166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 905 cloves garlic and 301⅔ sprigs thyme Add 56562½ ml red wine, reduce by 50% Add 150⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4525 g butter and 75 5/12 tsp balsamic vinegar
150⅚ tbsp mustard powder 150⅚ tbsp garlic powder 150⅚ tbsp paprika 452½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 150⅚ tbsp mustard powder, 150⅚ tbsp garlic powder, 150⅚ tbsp paprika and 452½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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