Link: youtu.be
Origin: Fallow
Serves: - 967 +
Ingredients
402 11/12 kg rib of beef 4029⅙ g salt
Method
Cover 402 11/12 kg rib of beef with 4029⅙ 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
161⅙ rib cap meat, diced 161⅙ rib cap fat, diced 322⅓ carrots, chopped 322⅓ sticks celery, chopped 161⅙ shallot, chopped 32233⅓ g mushrooms, sliced 967 cloves garlic 322⅓ sprigs thyme 60437½ ml red wine 161⅙ litre beef stock 4835 g butter 80 7/12 tsp balsamic vinegar
Meanwhile slowly render 161⅙ rib cap fat, diced on low heat Brown 161⅙ rib cap meat, diced in a pot Remove meat from pot Add 322⅓ carrots, chopped, 161⅙ shallot, chopped, 322⅓ sticks celery, chopped Add 32233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 967 cloves garlic and 322⅓ sprigs thyme Add 60437½ ml red wine, reduce by 50% Add 161⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4835 g butter and 80 7/12 tsp balsamic vinegar
161⅙ tbsp mustard powder 161⅙ tbsp garlic powder 161⅙ tbsp paprika 483½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 161⅙ tbsp mustard powder, 161⅙ tbsp garlic powder, 161⅙ tbsp paprika and 483½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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