Link: youtu.be
Origin: Fallow
Serves: - 1000 +
Ingredients
416⅔ kg rib of beef 4166⅔ g salt
Method
Cover 416⅔ kg rib of beef with 4166⅔ 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
166⅔ rib cap meat, diced 166⅔ rib cap fat, diced 333⅓ carrots, chopped 333⅓ sticks celery, chopped 166⅔ shallot, chopped 33333⅓ g mushrooms, sliced 1000 cloves garlic 333⅓ sprigs thyme 62500 ml red wine 166⅔ litre beef stock 5000 g butter 83⅓ tsp balsamic vinegar
Meanwhile slowly render 166⅔ rib cap fat, diced on low heat Brown 166⅔ rib cap meat, diced in a pot Remove meat from pot Add 333⅓ carrots, chopped, 166⅔ shallot, chopped, 333⅓ sticks celery, chopped Add 33333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1000 cloves garlic and 333⅓ sprigs thyme Add 62500 ml red wine, reduce by 50% Add 166⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5000 g butter and 83⅓ tsp balsamic vinegar
166⅔ tbsp mustard powder 166⅔ tbsp garlic powder 166⅔ tbsp paprika 500 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 166⅔ tbsp mustard powder, 166⅔ tbsp garlic powder, 166⅔ tbsp paprika and 500 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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