Link: youtu.be
Origin: Fallow
Serves: - 1022 +
Ingredients
425⅚ kg rib of beef 4258⅓ g salt
Method
Cover 425⅚ kg rib of beef with 4258⅓ 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
170⅓ rib cap meat, diced 170⅓ rib cap fat, diced 340⅔ carrots, chopped 340⅔ sticks celery, chopped 170⅓ shallot, chopped 34066⅔ g mushrooms, sliced 1022 cloves garlic 340⅔ sprigs thyme 63875 ml red wine 170⅓ litre beef stock 5110 g butter 85⅙ tsp balsamic vinegar
Meanwhile slowly render 170⅓ rib cap fat, diced on low heat Brown 170⅓ rib cap meat, diced in a pot Remove meat from pot Add 340⅔ carrots, chopped, 170⅓ shallot, chopped, 340⅔ sticks celery, chopped Add 34066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1022 cloves garlic and 340⅔ sprigs thyme Add 63875 ml red wine, reduce by 50% Add 170⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5110 g butter and 85⅙ tsp balsamic vinegar
170⅓ tbsp mustard powder 170⅓ tbsp garlic powder 170⅓ tbsp paprika 511 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 170⅓ tbsp mustard powder, 170⅓ tbsp garlic powder, 170⅓ tbsp paprika and 511 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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