Link: youtu.be
Origin: Fallow
Serves: - 925 +
Ingredients
385 5/12 kg rib of beef 3854⅙ g salt
Method
Cover 385 5/12 kg rib of beef with 3854⅙ 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
154⅙ rib cap meat, diced 154⅙ rib cap fat, diced 308⅓ carrots, chopped 308⅓ sticks celery, chopped 154⅙ shallot, chopped 30833⅓ g mushrooms, sliced 925 cloves garlic 308⅓ sprigs thyme 57812½ ml red wine 154⅙ litre beef stock 4625 g butter 77 1/12 tsp balsamic vinegar
Meanwhile slowly render 154⅙ rib cap fat, diced on low heat Brown 154⅙ rib cap meat, diced in a pot Remove meat from pot Add 308⅓ carrots, chopped, 154⅙ shallot, chopped, 308⅓ sticks celery, chopped Add 30833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 925 cloves garlic and 308⅓ sprigs thyme Add 57812½ ml red wine, reduce by 50% Add 154⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4625 g butter and 77 1/12 tsp balsamic vinegar
154⅙ tbsp mustard powder 154⅙ tbsp garlic powder 154⅙ tbsp paprika 462½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 154⅙ tbsp mustard powder, 154⅙ tbsp garlic powder, 154⅙ tbsp paprika and 462½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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