Link: youtu.be
Origin: Fallow
Serves: - 1030 +
Ingredients
429⅙ kg rib of beef 4291⅔ g salt
Method
Cover 429⅙ kg rib of beef with 4291⅔ 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
171⅔ rib cap meat, diced 171⅔ rib cap fat, diced 343⅓ carrots, chopped 343⅓ sticks celery, chopped 171⅔ shallot, chopped 34333⅓ g mushrooms, sliced 1030 cloves garlic 343⅓ sprigs thyme 64375 ml red wine 171⅔ litre beef stock 5150 g butter 85⅚ tsp balsamic vinegar
Meanwhile slowly render 171⅔ rib cap fat, diced on low heat Brown 171⅔ rib cap meat, diced in a pot Remove meat from pot Add 343⅓ carrots, chopped, 171⅔ shallot, chopped, 343⅓ sticks celery, chopped Add 34333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1030 cloves garlic and 343⅓ sprigs thyme Add 64375 ml red wine, reduce by 50% Add 171⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5150 g butter and 85⅚ tsp balsamic vinegar
171⅔ tbsp mustard powder 171⅔ tbsp garlic powder 171⅔ tbsp paprika 515 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 171⅔ tbsp mustard powder, 171⅔ tbsp garlic powder, 171⅔ tbsp paprika and 515 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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