Link: youtu.be
Origin: Fallow
Serves: - 955 +
Ingredients
397 11/12 kg rib of beef 3979⅙ g salt
Method
Cover 397 11/12 kg rib of beef with 3979⅙ 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
159⅙ rib cap meat, diced 159⅙ rib cap fat, diced 318⅓ carrots, chopped 318⅓ sticks celery, chopped 159⅙ shallot, chopped 31833⅓ g mushrooms, sliced 955 cloves garlic 318⅓ sprigs thyme 59687½ ml red wine 159⅙ litre beef stock 4775 g butter 79 7/12 tsp balsamic vinegar
Meanwhile slowly render 159⅙ rib cap fat, diced on low heat Brown 159⅙ rib cap meat, diced in a pot Remove meat from pot Add 318⅓ carrots, chopped, 159⅙ shallot, chopped, 318⅓ sticks celery, chopped Add 31833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 955 cloves garlic and 318⅓ sprigs thyme Add 59687½ ml red wine, reduce by 50% Add 159⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4775 g butter and 79 7/12 tsp balsamic vinegar
159⅙ tbsp mustard powder 159⅙ tbsp garlic powder 159⅙ tbsp paprika 477½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 159⅙ tbsp mustard powder, 159⅙ tbsp garlic powder, 159⅙ tbsp paprika and 477½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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