Link: youtu.be
Origin: Fallow
Serves: - 961 +
Ingredients
400 5/12 kg rib of beef 4004⅙ g salt
Method
Cover 400 5/12 kg rib of beef with 4004⅙ 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
160⅙ rib cap meat, diced 160⅙ rib cap fat, diced 320⅓ carrots, chopped 320⅓ sticks celery, chopped 160⅙ shallot, chopped 32033⅓ g mushrooms, sliced 961 cloves garlic 320⅓ sprigs thyme 60062½ ml red wine 160⅙ litre beef stock 4805 g butter 80 1/12 tsp balsamic vinegar
Meanwhile slowly render 160⅙ rib cap fat, diced on low heat Brown 160⅙ rib cap meat, diced in a pot Remove meat from pot Add 320⅓ carrots, chopped, 160⅙ shallot, chopped, 320⅓ sticks celery, chopped Add 32033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 961 cloves garlic and 320⅓ sprigs thyme Add 60062½ ml red wine, reduce by 50% Add 160⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4805 g butter and 80 1/12 tsp balsamic vinegar
160⅙ tbsp mustard powder 160⅙ tbsp garlic powder 160⅙ tbsp paprika 480½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 160⅙ tbsp mustard powder, 160⅙ tbsp garlic powder, 160⅙ tbsp paprika and 480½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: