Link: youtu.be
Origin: Fallow
Serves: - 911 +
Ingredients
379 7/12 kg rib of beef 3795⅚ g salt
Method
Cover 379 7/12 kg rib of beef with 3795⅚ 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
151⅚ rib cap meat, diced 151⅚ rib cap fat, diced 303⅔ carrots, chopped 303⅔ sticks celery, chopped 151⅚ shallot, chopped 30366⅔ g mushrooms, sliced 911 cloves garlic 303⅔ sprigs thyme 56937½ ml red wine 151⅚ litre beef stock 4555 g butter 75 11/12 tsp balsamic vinegar
Meanwhile slowly render 151⅚ rib cap fat, diced on low heat Brown 151⅚ rib cap meat, diced in a pot Remove meat from pot Add 303⅔ carrots, chopped, 151⅚ shallot, chopped, 303⅔ sticks celery, chopped Add 30366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 911 cloves garlic and 303⅔ sprigs thyme Add 56937½ ml red wine, reduce by 50% Add 151⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4555 g butter and 75 11/12 tsp balsamic vinegar
151⅚ tbsp mustard powder 151⅚ tbsp garlic powder 151⅚ tbsp paprika 455½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 151⅚ tbsp mustard powder, 151⅚ tbsp garlic powder, 151⅚ tbsp paprika and 455½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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