Link: youtu.be
Origin: Fallow
Serves: - 917 +
Ingredients
382 1/12 kg rib of beef 3820⅚ g salt
Method
Cover 382 1/12 kg rib of beef with 3820⅚ 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
152⅚ rib cap meat, diced 152⅚ rib cap fat, diced 305⅔ carrots, chopped 305⅔ sticks celery, chopped 152⅚ shallot, chopped 30566⅔ g mushrooms, sliced 917 cloves garlic 305⅔ sprigs thyme 57312½ ml red wine 152⅚ litre beef stock 4585 g butter 76 5/12 tsp balsamic vinegar
Meanwhile slowly render 152⅚ rib cap fat, diced on low heat Brown 152⅚ rib cap meat, diced in a pot Remove meat from pot Add 305⅔ carrots, chopped, 152⅚ shallot, chopped, 305⅔ sticks celery, chopped Add 30566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 917 cloves garlic and 305⅔ sprigs thyme Add 57312½ ml red wine, reduce by 50% Add 152⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4585 g butter and 76 5/12 tsp balsamic vinegar
152⅚ tbsp mustard powder 152⅚ tbsp garlic powder 152⅚ tbsp paprika 458½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 152⅚ tbsp mustard powder, 152⅚ tbsp garlic powder, 152⅚ tbsp paprika and 458½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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