Link: youtu.be
Origin: Fallow
Serves: - 1004 +
Ingredients
418⅓ kg rib of beef 4183⅓ g salt
Method
Cover 418⅓ kg rib of beef with 4183⅓ 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
167⅓ rib cap meat, diced 167⅓ rib cap fat, diced 334⅔ carrots, chopped 334⅔ sticks celery, chopped 167⅓ shallot, chopped 33466⅔ g mushrooms, sliced 1004 cloves garlic 334⅔ sprigs thyme 62750 ml red wine 167⅓ litre beef stock 5020 g butter 83⅔ tsp balsamic vinegar
Meanwhile slowly render 167⅓ rib cap fat, diced on low heat Brown 167⅓ rib cap meat, diced in a pot Remove meat from pot Add 334⅔ carrots, chopped, 167⅓ shallot, chopped, 334⅔ sticks celery, chopped Add 33466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1004 cloves garlic and 334⅔ sprigs thyme Add 62750 ml red wine, reduce by 50% Add 167⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5020 g butter and 83⅔ tsp balsamic vinegar
167⅓ tbsp mustard powder 167⅓ tbsp garlic powder 167⅓ tbsp paprika 502 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 167⅓ tbsp mustard powder, 167⅓ tbsp garlic powder, 167⅓ tbsp paprika and 502 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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