Link: youtu.be
Origin: Fallow
Serves: - 979 +
Ingredients
407 11/12 kg rib of beef 4079⅙ g salt
Method
Cover 407 11/12 kg rib of beef with 4079⅙ 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
163⅙ rib cap meat, diced 163⅙ rib cap fat, diced 326⅓ carrots, chopped 326⅓ sticks celery, chopped 163⅙ shallot, chopped 32633⅓ g mushrooms, sliced 979 cloves garlic 326⅓ sprigs thyme 61187½ ml red wine 163⅙ litre beef stock 4895 g butter 81 7/12 tsp balsamic vinegar
Meanwhile slowly render 163⅙ rib cap fat, diced on low heat Brown 163⅙ rib cap meat, diced in a pot Remove meat from pot Add 326⅓ carrots, chopped, 163⅙ shallot, chopped, 326⅓ sticks celery, chopped Add 32633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 979 cloves garlic and 326⅓ sprigs thyme Add 61187½ ml red wine, reduce by 50% Add 163⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4895 g butter and 81 7/12 tsp balsamic vinegar
163⅙ tbsp mustard powder 163⅙ tbsp garlic powder 163⅙ tbsp paprika 489½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 163⅙ tbsp mustard powder, 163⅙ tbsp garlic powder, 163⅙ tbsp paprika and 489½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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