Link: youtu.be
Origin: Fallow
Serves: - 1016 +
Ingredients
423⅓ kg rib of beef 4233⅓ g salt
Method
Cover 423⅓ kg rib of beef with 4233⅓ 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
169⅓ rib cap meat, diced 169⅓ rib cap fat, diced 338⅔ carrots, chopped 338⅔ sticks celery, chopped 169⅓ shallot, chopped 33866⅔ g mushrooms, sliced 1016 cloves garlic 338⅔ sprigs thyme 63500 ml red wine 169⅓ litre beef stock 5080 g butter 84⅔ tsp balsamic vinegar
Meanwhile slowly render 169⅓ rib cap fat, diced on low heat Brown 169⅓ rib cap meat, diced in a pot Remove meat from pot Add 338⅔ carrots, chopped, 169⅓ shallot, chopped, 338⅔ sticks celery, chopped Add 33866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1016 cloves garlic and 338⅔ sprigs thyme Add 63500 ml red wine, reduce by 50% Add 169⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5080 g butter and 84⅔ tsp balsamic vinegar
169⅓ tbsp mustard powder 169⅓ tbsp garlic powder 169⅓ tbsp paprika 508 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 169⅓ tbsp mustard powder, 169⅓ tbsp garlic powder, 169⅓ tbsp paprika and 508 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: