Link: youtu.be
Origin: Fallow
Serves: - 1012 +
Ingredients
421⅔ kg rib of beef 4216⅔ g salt
Method
Cover 421⅔ kg rib of beef with 4216⅔ 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
168⅔ rib cap meat, diced 168⅔ rib cap fat, diced 337⅓ carrots, chopped 337⅓ sticks celery, chopped 168⅔ shallot, chopped 33733⅓ g mushrooms, sliced 1012 cloves garlic 337⅓ sprigs thyme 63250 ml red wine 168⅔ litre beef stock 5060 g butter 84⅓ tsp balsamic vinegar
Meanwhile slowly render 168⅔ rib cap fat, diced on low heat Brown 168⅔ rib cap meat, diced in a pot Remove meat from pot Add 337⅓ carrots, chopped, 168⅔ shallot, chopped, 337⅓ sticks celery, chopped Add 33733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1012 cloves garlic and 337⅓ sprigs thyme Add 63250 ml red wine, reduce by 50% Add 168⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5060 g butter and 84⅓ tsp balsamic vinegar
168⅔ tbsp mustard powder 168⅔ tbsp garlic powder 168⅔ tbsp paprika 506 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 168⅔ tbsp mustard powder, 168⅔ tbsp garlic powder, 168⅔ tbsp paprika and 506 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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