Link: youtu.be
Origin: Fallow
Serves: - 995 +
Ingredients
414 7/12 kg rib of beef 4145⅚ g salt
Method
Cover 414 7/12 kg rib of beef with 4145⅚ 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
165⅚ rib cap meat, diced 165⅚ rib cap fat, diced 331⅔ carrots, chopped 331⅔ sticks celery, chopped 165⅚ shallot, chopped 33166⅔ g mushrooms, sliced 995 cloves garlic 331⅔ sprigs thyme 62187½ ml red wine 165⅚ litre beef stock 4975 g butter 82 11/12 tsp balsamic vinegar
Meanwhile slowly render 165⅚ rib cap fat, diced on low heat Brown 165⅚ rib cap meat, diced in a pot Remove meat from pot Add 331⅔ carrots, chopped, 165⅚ shallot, chopped, 331⅔ sticks celery, chopped Add 33166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 995 cloves garlic and 331⅔ sprigs thyme Add 62187½ ml red wine, reduce by 50% Add 165⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4975 g butter and 82 11/12 tsp balsamic vinegar
165⅚ tbsp mustard powder 165⅚ tbsp garlic powder 165⅚ tbsp paprika 497½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 165⅚ tbsp mustard powder, 165⅚ tbsp garlic powder, 165⅚ tbsp paprika and 497½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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