Link: youtu.be
Origin: Fallow
Serves: - 989 +
Ingredients
412 1/12 kg rib of beef 4120⅚ g salt
Method
Cover 412 1/12 kg rib of beef with 4120⅚ 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
164⅚ rib cap meat, diced 164⅚ rib cap fat, diced 329⅔ carrots, chopped 329⅔ sticks celery, chopped 164⅚ shallot, chopped 32966⅔ g mushrooms, sliced 989 cloves garlic 329⅔ sprigs thyme 61812½ ml red wine 164⅚ litre beef stock 4945 g butter 82 5/12 tsp balsamic vinegar
Meanwhile slowly render 164⅚ rib cap fat, diced on low heat Brown 164⅚ rib cap meat, diced in a pot Remove meat from pot Add 329⅔ carrots, chopped, 164⅚ shallot, chopped, 329⅔ sticks celery, chopped Add 32966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 989 cloves garlic and 329⅔ sprigs thyme Add 61812½ ml red wine, reduce by 50% Add 164⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4945 g butter and 82 5/12 tsp balsamic vinegar
164⅚ tbsp mustard powder 164⅚ tbsp garlic powder 164⅚ tbsp paprika 494½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 164⅚ tbsp mustard powder, 164⅚ tbsp garlic powder, 164⅚ tbsp paprika and 494½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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