Link: youtu.be
Origin: Fallow
Serves: - 959 +
Ingredients
399 7/12 kg rib of beef 3995⅚ g salt
Method
Cover 399 7/12 kg rib of beef with 3995⅚ 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
159⅚ rib cap meat, diced 159⅚ rib cap fat, diced 319⅔ carrots, chopped 319⅔ sticks celery, chopped 159⅚ shallot, chopped 31966⅔ g mushrooms, sliced 959 cloves garlic 319⅔ sprigs thyme 59937½ ml red wine 159⅚ litre beef stock 4795 g butter 79 11/12 tsp balsamic vinegar
Meanwhile slowly render 159⅚ rib cap fat, diced on low heat Brown 159⅚ rib cap meat, diced in a pot Remove meat from pot Add 319⅔ carrots, chopped, 159⅚ shallot, chopped, 319⅔ sticks celery, chopped Add 31966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 959 cloves garlic and 319⅔ sprigs thyme Add 59937½ ml red wine, reduce by 50% Add 159⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4795 g butter and 79 11/12 tsp balsamic vinegar
159⅚ tbsp mustard powder 159⅚ tbsp garlic powder 159⅚ tbsp paprika 479½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 159⅚ tbsp mustard powder, 159⅚ tbsp garlic powder, 159⅚ tbsp paprika and 479½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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