Link: youtu.be
Origin: Fallow
Serves: - 941 +
Ingredients
392 1/12 kg rib of beef 3920⅚ g salt
Method
Cover 392 1/12 kg rib of beef with 3920⅚ 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
156⅚ rib cap meat, diced 156⅚ rib cap fat, diced 313⅔ carrots, chopped 313⅔ sticks celery, chopped 156⅚ shallot, chopped 31366⅔ g mushrooms, sliced 941 cloves garlic 313⅔ sprigs thyme 58812½ ml red wine 156⅚ litre beef stock 4705 g butter 78 5/12 tsp balsamic vinegar
Meanwhile slowly render 156⅚ rib cap fat, diced on low heat Brown 156⅚ rib cap meat, diced in a pot Remove meat from pot Add 313⅔ carrots, chopped, 156⅚ shallot, chopped, 313⅔ sticks celery, chopped Add 31366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 941 cloves garlic and 313⅔ sprigs thyme Add 58812½ ml red wine, reduce by 50% Add 156⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4705 g butter and 78 5/12 tsp balsamic vinegar
156⅚ tbsp mustard powder 156⅚ tbsp garlic powder 156⅚ tbsp paprika 470½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 156⅚ tbsp mustard powder, 156⅚ tbsp garlic powder, 156⅚ tbsp paprika and 470½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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