Link: youtu.be
Origin: Fallow
Serves: - 1040 +
Ingredients
433⅓ kg rib of beef 4333⅓ g salt
Method
Cover 433⅓ kg rib of beef with 4333⅓ 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
173⅓ rib cap meat, diced 173⅓ rib cap fat, diced 346⅔ carrots, chopped 346⅔ sticks celery, chopped 173⅓ shallot, chopped 34666⅔ g mushrooms, sliced 1040 cloves garlic 346⅔ sprigs thyme 65000 ml red wine 173⅓ litre beef stock 5200 g butter 86⅔ tsp balsamic vinegar
Meanwhile slowly render 173⅓ rib cap fat, diced on low heat Brown 173⅓ rib cap meat, diced in a pot Remove meat from pot Add 346⅔ carrots, chopped, 173⅓ shallot, chopped, 346⅔ sticks celery, chopped Add 34666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1040 cloves garlic and 346⅔ sprigs thyme Add 65000 ml red wine, reduce by 50% Add 173⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5200 g butter and 86⅔ tsp balsamic vinegar
173⅓ tbsp mustard powder 173⅓ tbsp garlic powder 173⅓ tbsp paprika 520 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 173⅓ tbsp mustard powder, 173⅓ tbsp garlic powder, 173⅓ tbsp paprika and 520 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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