Link: youtu.be
Origin: Fallow
Serves: - 1036 +
Ingredients
431⅔ kg rib of beef 4316⅔ g salt
Method
Cover 431⅔ kg rib of beef with 4316⅔ 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
172⅔ rib cap meat, diced 172⅔ rib cap fat, diced 345⅓ carrots, chopped 345⅓ sticks celery, chopped 172⅔ shallot, chopped 34533⅓ g mushrooms, sliced 1036 cloves garlic 345⅓ sprigs thyme 64750 ml red wine 172⅔ litre beef stock 5180 g butter 86⅓ tsp balsamic vinegar
Meanwhile slowly render 172⅔ rib cap fat, diced on low heat Brown 172⅔ rib cap meat, diced in a pot Remove meat from pot Add 345⅓ carrots, chopped, 172⅔ shallot, chopped, 345⅓ sticks celery, chopped Add 34533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1036 cloves garlic and 345⅓ sprigs thyme Add 64750 ml red wine, reduce by 50% Add 172⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5180 g butter and 86⅓ tsp balsamic vinegar
172⅔ tbsp mustard powder 172⅔ tbsp garlic powder 172⅔ tbsp paprika 518 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 172⅔ tbsp mustard powder, 172⅔ tbsp garlic powder, 172⅔ tbsp paprika and 518 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: