Link: youtu.be
Origin: Fallow
Serves: - 907 +
Ingredients
377 11/12 kg rib of beef 3779⅙ g salt
Method
Cover 377 11/12 kg rib of beef with 3779⅙ 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
151⅙ rib cap meat, diced 151⅙ rib cap fat, diced 302⅓ carrots, chopped 302⅓ sticks celery, chopped 151⅙ shallot, chopped 30233⅓ g mushrooms, sliced 907 cloves garlic 302⅓ sprigs thyme 56687½ ml red wine 151⅙ litre beef stock 4535 g butter 75 7/12 tsp balsamic vinegar
Meanwhile slowly render 151⅙ rib cap fat, diced on low heat Brown 151⅙ rib cap meat, diced in a pot Remove meat from pot Add 302⅓ carrots, chopped, 151⅙ shallot, chopped, 302⅓ sticks celery, chopped Add 30233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 907 cloves garlic and 302⅓ sprigs thyme Add 56687½ ml red wine, reduce by 50% Add 151⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4535 g butter and 75 7/12 tsp balsamic vinegar
151⅙ tbsp mustard powder 151⅙ tbsp garlic powder 151⅙ tbsp paprika 453½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 151⅙ tbsp mustard powder, 151⅙ tbsp garlic powder, 151⅙ tbsp paprika and 453½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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