Link: youtu.be
Origin: Fallow
Serves: - 1018 +
Ingredients
424⅙ kg rib of beef 4241⅔ g salt
Method
Cover 424⅙ kg rib of beef with 4241⅔ 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
169⅔ rib cap meat, diced 169⅔ rib cap fat, diced 339⅓ carrots, chopped 339⅓ sticks celery, chopped 169⅔ shallot, chopped 33933⅓ g mushrooms, sliced 1018 cloves garlic 339⅓ sprigs thyme 63625 ml red wine 169⅔ litre beef stock 5090 g butter 84⅚ tsp balsamic vinegar
Meanwhile slowly render 169⅔ rib cap fat, diced on low heat Brown 169⅔ rib cap meat, diced in a pot Remove meat from pot Add 339⅓ carrots, chopped, 169⅔ shallot, chopped, 339⅓ sticks celery, chopped Add 33933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1018 cloves garlic and 339⅓ sprigs thyme Add 63625 ml red wine, reduce by 50% Add 169⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5090 g butter and 84⅚ tsp balsamic vinegar
169⅔ tbsp mustard powder 169⅔ tbsp garlic powder 169⅔ tbsp paprika 509 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 169⅔ tbsp mustard powder, 169⅔ tbsp garlic powder, 169⅔ tbsp paprika and 509 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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