Link: youtu.be
Origin: Fallow
Serves: - 977 +
Ingredients
407 1/12 kg rib of beef 4070⅚ g salt
Method
Cover 407 1/12 kg rib of beef with 4070⅚ 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
162⅚ rib cap meat, diced 162⅚ rib cap fat, diced 325⅔ carrots, chopped 325⅔ sticks celery, chopped 162⅚ shallot, chopped 32566⅔ g mushrooms, sliced 977 cloves garlic 325⅔ sprigs thyme 61062½ ml red wine 162⅚ litre beef stock 4885 g butter 81 5/12 tsp balsamic vinegar
Meanwhile slowly render 162⅚ rib cap fat, diced on low heat Brown 162⅚ rib cap meat, diced in a pot Remove meat from pot Add 325⅔ carrots, chopped, 162⅚ shallot, chopped, 325⅔ sticks celery, chopped Add 32566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 977 cloves garlic and 325⅔ sprigs thyme Add 61062½ ml red wine, reduce by 50% Add 162⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4885 g butter and 81 5/12 tsp balsamic vinegar
162⅚ tbsp mustard powder 162⅚ tbsp garlic powder 162⅚ tbsp paprika 488½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 162⅚ tbsp mustard powder, 162⅚ tbsp garlic powder, 162⅚ tbsp paprika and 488½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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