Link: youtu.be
Origin: Fallow
Serves: - 1034 +
Ingredients
430⅚ kg rib of beef 4308⅓ g salt
Method
Cover 430⅚ kg rib of beef with 4308⅓ 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
172⅓ rib cap meat, diced 172⅓ rib cap fat, diced 344⅔ carrots, chopped 344⅔ sticks celery, chopped 172⅓ shallot, chopped 34466⅔ g mushrooms, sliced 1034 cloves garlic 344⅔ sprigs thyme 64625 ml red wine 172⅓ litre beef stock 5170 g butter 86⅙ tsp balsamic vinegar
Meanwhile slowly render 172⅓ rib cap fat, diced on low heat Brown 172⅓ rib cap meat, diced in a pot Remove meat from pot Add 344⅔ carrots, chopped, 172⅓ shallot, chopped, 344⅔ sticks celery, chopped Add 34466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1034 cloves garlic and 344⅔ sprigs thyme Add 64625 ml red wine, reduce by 50% Add 172⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5170 g butter and 86⅙ tsp balsamic vinegar
172⅓ tbsp mustard powder 172⅓ tbsp garlic powder 172⅓ tbsp paprika 517 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 172⅓ tbsp mustard powder, 172⅓ tbsp garlic powder, 172⅓ tbsp paprika and 517 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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