Link: youtu.be
Origin: Fallow
Serves: - 913 +
Ingredients
380 5/12 kg rib of beef 3804⅙ g salt
Method
Cover 380 5/12 kg rib of beef with 3804⅙ 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
152⅙ rib cap meat, diced 152⅙ rib cap fat, diced 304⅓ carrots, chopped 304⅓ sticks celery, chopped 152⅙ shallot, chopped 30433⅓ g mushrooms, sliced 913 cloves garlic 304⅓ sprigs thyme 57062½ ml red wine 152⅙ litre beef stock 4565 g butter 76 1/12 tsp balsamic vinegar
Meanwhile slowly render 152⅙ rib cap fat, diced on low heat Brown 152⅙ rib cap meat, diced in a pot Remove meat from pot Add 304⅓ carrots, chopped, 152⅙ shallot, chopped, 304⅓ sticks celery, chopped Add 30433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 913 cloves garlic and 304⅓ sprigs thyme Add 57062½ ml red wine, reduce by 50% Add 152⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4565 g butter and 76 1/12 tsp balsamic vinegar
152⅙ tbsp mustard powder 152⅙ tbsp garlic powder 152⅙ tbsp paprika 456½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 152⅙ tbsp mustard powder, 152⅙ tbsp garlic powder, 152⅙ tbsp paprika and 456½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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