Link: youtu.be
Origin: Fallow
Serves: - 1042 +
Ingredients
434⅙ kg rib of beef 4341⅔ g salt
Method
Cover 434⅙ kg rib of beef with 4341⅔ 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
173⅔ rib cap meat, diced 173⅔ rib cap fat, diced 347⅓ carrots, chopped 347⅓ sticks celery, chopped 173⅔ shallot, chopped 34733⅓ g mushrooms, sliced 1042 cloves garlic 347⅓ sprigs thyme 65125 ml red wine 173⅔ litre beef stock 5210 g butter 86⅚ tsp balsamic vinegar
Meanwhile slowly render 173⅔ rib cap fat, diced on low heat Brown 173⅔ rib cap meat, diced in a pot Remove meat from pot Add 347⅓ carrots, chopped, 173⅔ shallot, chopped, 347⅓ sticks celery, chopped Add 34733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1042 cloves garlic and 347⅓ sprigs thyme Add 65125 ml red wine, reduce by 50% Add 173⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5210 g butter and 86⅚ tsp balsamic vinegar
173⅔ tbsp mustard powder 173⅔ tbsp garlic powder 173⅔ tbsp paprika 521 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 173⅔ tbsp mustard powder, 173⅔ tbsp garlic powder, 173⅔ tbsp paprika and 521 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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