Link: youtu.be
Origin: Fallow
Serves: - 935 +
Ingredients
389 7/12 kg rib of beef 3895⅚ g salt
Method
Cover 389 7/12 kg rib of beef with 3895⅚ 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
155⅚ rib cap meat, diced 155⅚ rib cap fat, diced 311⅔ carrots, chopped 311⅔ sticks celery, chopped 155⅚ shallot, chopped 31166⅔ g mushrooms, sliced 935 cloves garlic 311⅔ sprigs thyme 58437½ ml red wine 155⅚ litre beef stock 4675 g butter 77 11/12 tsp balsamic vinegar
Meanwhile slowly render 155⅚ rib cap fat, diced on low heat Brown 155⅚ rib cap meat, diced in a pot Remove meat from pot Add 311⅔ carrots, chopped, 155⅚ shallot, chopped, 311⅔ sticks celery, chopped Add 31166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 935 cloves garlic and 311⅔ sprigs thyme Add 58437½ ml red wine, reduce by 50% Add 155⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4675 g butter and 77 11/12 tsp balsamic vinegar
155⅚ tbsp mustard powder 155⅚ tbsp garlic powder 155⅚ tbsp paprika 467½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 155⅚ tbsp mustard powder, 155⅚ tbsp garlic powder, 155⅚ tbsp paprika and 467½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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