Link: youtu.be
Origin: Fallow
Serves: - 1028 +
Ingredients
428⅓ kg rib of beef 4283⅓ g salt
Method
Cover 428⅓ kg rib of beef with 4283⅓ 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
171⅓ rib cap meat, diced 171⅓ rib cap fat, diced 342⅔ carrots, chopped 342⅔ sticks celery, chopped 171⅓ shallot, chopped 34266⅔ g mushrooms, sliced 1028 cloves garlic 342⅔ sprigs thyme 64250 ml red wine 171⅓ litre beef stock 5140 g butter 85⅔ tsp balsamic vinegar
Meanwhile slowly render 171⅓ rib cap fat, diced on low heat Brown 171⅓ rib cap meat, diced in a pot Remove meat from pot Add 342⅔ carrots, chopped, 171⅓ shallot, chopped, 342⅔ sticks celery, chopped Add 34266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1028 cloves garlic and 342⅔ sprigs thyme Add 64250 ml red wine, reduce by 50% Add 171⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5140 g butter and 85⅔ tsp balsamic vinegar
171⅓ tbsp mustard powder 171⅓ tbsp garlic powder 171⅓ tbsp paprika 514 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 171⅓ tbsp mustard powder, 171⅓ tbsp garlic powder, 171⅓ tbsp paprika and 514 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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