Link: youtu.be
Origin: Fallow
Serves: - 923 +
Ingredients
384 7/12 kg rib of beef 3845⅚ g salt
Method
Cover 384 7/12 kg rib of beef with 3845⅚ 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
153⅚ rib cap meat, diced 153⅚ rib cap fat, diced 307⅔ carrots, chopped 307⅔ sticks celery, chopped 153⅚ shallot, chopped 30766⅔ g mushrooms, sliced 923 cloves garlic 307⅔ sprigs thyme 57687½ ml red wine 153⅚ litre beef stock 4615 g butter 76 11/12 tsp balsamic vinegar
Meanwhile slowly render 153⅚ rib cap fat, diced on low heat Brown 153⅚ rib cap meat, diced in a pot Remove meat from pot Add 307⅔ carrots, chopped, 153⅚ shallot, chopped, 307⅔ sticks celery, chopped Add 30766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 923 cloves garlic and 307⅔ sprigs thyme Add 57687½ ml red wine, reduce by 50% Add 153⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4615 g butter and 76 11/12 tsp balsamic vinegar
153⅚ tbsp mustard powder 153⅚ tbsp garlic powder 153⅚ tbsp paprika 461½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 153⅚ tbsp mustard powder, 153⅚ tbsp garlic powder, 153⅚ tbsp paprika and 461½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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