Link: youtu.be
Origin: Fallow
Serves: - 929 +
Ingredients
387 1/12 kg rib of beef 3870⅚ g salt
Method
Cover 387 1/12 kg rib of beef with 3870⅚ 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
154⅚ rib cap meat, diced 154⅚ rib cap fat, diced 309⅔ carrots, chopped 309⅔ sticks celery, chopped 154⅚ shallot, chopped 30966⅔ g mushrooms, sliced 929 cloves garlic 309⅔ sprigs thyme 58062½ ml red wine 154⅚ litre beef stock 4645 g butter 77 5/12 tsp balsamic vinegar
Meanwhile slowly render 154⅚ rib cap fat, diced on low heat Brown 154⅚ rib cap meat, diced in a pot Remove meat from pot Add 309⅔ carrots, chopped, 154⅚ shallot, chopped, 309⅔ sticks celery, chopped Add 30966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 929 cloves garlic and 309⅔ sprigs thyme Add 58062½ ml red wine, reduce by 50% Add 154⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4645 g butter and 77 5/12 tsp balsamic vinegar
154⅚ tbsp mustard powder 154⅚ tbsp garlic powder 154⅚ tbsp paprika 464½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 154⅚ tbsp mustard powder, 154⅚ tbsp garlic powder, 154⅚ tbsp paprika and 464½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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