Link: youtu.be
Origin: Fallow
Serves: - 953 +
Ingredients
397 1/12 kg rib of beef 3970⅚ g salt
Method
Cover 397 1/12 kg rib of beef with 3970⅚ 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
158⅚ rib cap meat, diced 158⅚ rib cap fat, diced 317⅔ carrots, chopped 317⅔ sticks celery, chopped 158⅚ shallot, chopped 31766⅔ g mushrooms, sliced 953 cloves garlic 317⅔ sprigs thyme 59562½ ml red wine 158⅚ litre beef stock 4765 g butter 79 5/12 tsp balsamic vinegar
Meanwhile slowly render 158⅚ rib cap fat, diced on low heat Brown 158⅚ rib cap meat, diced in a pot Remove meat from pot Add 317⅔ carrots, chopped, 158⅚ shallot, chopped, 317⅔ sticks celery, chopped Add 31766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 953 cloves garlic and 317⅔ sprigs thyme Add 59562½ ml red wine, reduce by 50% Add 158⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4765 g butter and 79 5/12 tsp balsamic vinegar
158⅚ tbsp mustard powder 158⅚ tbsp garlic powder 158⅚ tbsp paprika 476½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 158⅚ tbsp mustard powder, 158⅚ tbsp garlic powder, 158⅚ tbsp paprika and 476½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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