Link: youtu.be
Origin: Fallow
Serves: - 947 +
Ingredients
394 7/12 kg rib of beef 3945⅚ g salt
Method
Cover 394 7/12 kg rib of beef with 3945⅚ 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
157⅚ rib cap meat, diced 157⅚ rib cap fat, diced 315⅔ carrots, chopped 315⅔ sticks celery, chopped 157⅚ shallot, chopped 31566⅔ g mushrooms, sliced 947 cloves garlic 315⅔ sprigs thyme 59187½ ml red wine 157⅚ litre beef stock 4735 g butter 78 11/12 tsp balsamic vinegar
Meanwhile slowly render 157⅚ rib cap fat, diced on low heat Brown 157⅚ rib cap meat, diced in a pot Remove meat from pot Add 315⅔ carrots, chopped, 157⅚ shallot, chopped, 315⅔ sticks celery, chopped Add 31566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 947 cloves garlic and 315⅔ sprigs thyme Add 59187½ ml red wine, reduce by 50% Add 157⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4735 g butter and 78 11/12 tsp balsamic vinegar
157⅚ tbsp mustard powder 157⅚ tbsp garlic powder 157⅚ tbsp paprika 473½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 157⅚ tbsp mustard powder, 157⅚ tbsp garlic powder, 157⅚ tbsp paprika and 473½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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