Link: youtu.be
Origin: Fallow
Serves: - 1024 +
Ingredients
426⅔ kg rib of beef 4266⅔ g salt
Method
Cover 426⅔ kg rib of beef with 4266⅔ 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
170⅔ rib cap meat, diced 170⅔ rib cap fat, diced 341⅓ carrots, chopped 341⅓ sticks celery, chopped 170⅔ shallot, chopped 34133⅓ g mushrooms, sliced 1024 cloves garlic 341⅓ sprigs thyme 64000 ml red wine 170⅔ litre beef stock 5120 g butter 85⅓ tsp balsamic vinegar
Meanwhile slowly render 170⅔ rib cap fat, diced on low heat Brown 170⅔ rib cap meat, diced in a pot Remove meat from pot Add 341⅓ carrots, chopped, 170⅔ shallot, chopped, 341⅓ sticks celery, chopped Add 34133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1024 cloves garlic and 341⅓ sprigs thyme Add 64000 ml red wine, reduce by 50% Add 170⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5120 g butter and 85⅓ tsp balsamic vinegar
170⅔ tbsp mustard powder 170⅔ tbsp garlic powder 170⅔ tbsp paprika 512 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 170⅔ tbsp mustard powder, 170⅔ tbsp garlic powder, 170⅔ tbsp paprika and 512 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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