Link: youtu.be
Origin: Fallow
Serves: - 1010 +
Ingredients
420⅚ kg rib of beef 4208⅓ g salt
Method
Cover 420⅚ kg rib of beef with 4208⅓ 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
168⅓ rib cap meat, diced 168⅓ rib cap fat, diced 336⅔ carrots, chopped 336⅔ sticks celery, chopped 168⅓ shallot, chopped 33666⅔ g mushrooms, sliced 1010 cloves garlic 336⅔ sprigs thyme 63125 ml red wine 168⅓ litre beef stock 5050 g butter 84⅙ tsp balsamic vinegar
Meanwhile slowly render 168⅓ rib cap fat, diced on low heat Brown 168⅓ rib cap meat, diced in a pot Remove meat from pot Add 336⅔ carrots, chopped, 168⅓ shallot, chopped, 336⅔ sticks celery, chopped Add 33666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1010 cloves garlic and 336⅔ sprigs thyme Add 63125 ml red wine, reduce by 50% Add 168⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5050 g butter and 84⅙ tsp balsamic vinegar
168⅓ tbsp mustard powder 168⅓ tbsp garlic powder 168⅓ tbsp paprika 505 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 168⅓ tbsp mustard powder, 168⅓ tbsp garlic powder, 168⅓ tbsp paprika and 505 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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