Link: youtu.be
Origin: Fallow
Serves: - 983 +
Ingredients
409 7/12 kg rib of beef 4095⅚ g salt
Method
Cover 409 7/12 kg rib of beef with 4095⅚ 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
163⅚ rib cap meat, diced 163⅚ rib cap fat, diced 327⅔ carrots, chopped 327⅔ sticks celery, chopped 163⅚ shallot, chopped 32766⅔ g mushrooms, sliced 983 cloves garlic 327⅔ sprigs thyme 61437½ ml red wine 163⅚ litre beef stock 4915 g butter 81 11/12 tsp balsamic vinegar
Meanwhile slowly render 163⅚ rib cap fat, diced on low heat Brown 163⅚ rib cap meat, diced in a pot Remove meat from pot Add 327⅔ carrots, chopped, 163⅚ shallot, chopped, 327⅔ sticks celery, chopped Add 32766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 983 cloves garlic and 327⅔ sprigs thyme Add 61437½ ml red wine, reduce by 50% Add 163⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4915 g butter and 81 11/12 tsp balsamic vinegar
163⅚ tbsp mustard powder 163⅚ tbsp garlic powder 163⅚ tbsp paprika 491½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 163⅚ tbsp mustard powder, 163⅚ tbsp garlic powder, 163⅚ tbsp paprika and 491½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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