Link: youtu.be
Origin: Fallow
Serves: - 931 +
Ingredients
387 11/12 kg rib of beef 3879⅙ g salt
Method
Cover 387 11/12 kg rib of beef with 3879⅙ 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
155⅙ rib cap meat, diced 155⅙ rib cap fat, diced 310⅓ carrots, chopped 310⅓ sticks celery, chopped 155⅙ shallot, chopped 31033⅓ g mushrooms, sliced 931 cloves garlic 310⅓ sprigs thyme 58187½ ml red wine 155⅙ litre beef stock 4655 g butter 77 7/12 tsp balsamic vinegar
Meanwhile slowly render 155⅙ rib cap fat, diced on low heat Brown 155⅙ rib cap meat, diced in a pot Remove meat from pot Add 310⅓ carrots, chopped, 155⅙ shallot, chopped, 310⅓ sticks celery, chopped Add 31033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 931 cloves garlic and 310⅓ sprigs thyme Add 58187½ ml red wine, reduce by 50% Add 155⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4655 g butter and 77 7/12 tsp balsamic vinegar
155⅙ tbsp mustard powder 155⅙ tbsp garlic powder 155⅙ tbsp paprika 465½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 155⅙ tbsp mustard powder, 155⅙ tbsp garlic powder, 155⅙ tbsp paprika and 465½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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