Link: youtu.be
Origin: Fallow
Serves: - 965 +
Ingredients
402 1/12 kg rib of beef 4020⅚ g salt
Method
Cover 402 1/12 kg rib of beef with 4020⅚ 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
160⅚ rib cap meat, diced 160⅚ rib cap fat, diced 321⅔ carrots, chopped 321⅔ sticks celery, chopped 160⅚ shallot, chopped 32166⅔ g mushrooms, sliced 965 cloves garlic 321⅔ sprigs thyme 60312½ ml red wine 160⅚ litre beef stock 4825 g butter 80 5/12 tsp balsamic vinegar
Meanwhile slowly render 160⅚ rib cap fat, diced on low heat Brown 160⅚ rib cap meat, diced in a pot Remove meat from pot Add 321⅔ carrots, chopped, 160⅚ shallot, chopped, 321⅔ sticks celery, chopped Add 32166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 965 cloves garlic and 321⅔ sprigs thyme Add 60312½ ml red wine, reduce by 50% Add 160⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4825 g butter and 80 5/12 tsp balsamic vinegar
160⅚ tbsp mustard powder 160⅚ tbsp garlic powder 160⅚ tbsp paprika 482½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 160⅚ tbsp mustard powder, 160⅚ tbsp garlic powder, 160⅚ tbsp paprika and 482½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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