Link: youtu.be
Origin: Fallow
Serves: - 1046 +
Ingredients
435⅚ kg rib of beef 4358⅓ g salt
Method
Cover 435⅚ kg rib of beef with 4358⅓ 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
174⅓ rib cap meat, diced 174⅓ rib cap fat, diced 348⅔ carrots, chopped 348⅔ sticks celery, chopped 174⅓ shallot, chopped 34866⅔ g mushrooms, sliced 1046 cloves garlic 348⅔ sprigs thyme 65375 ml red wine 174⅓ litre beef stock 5230 g butter 87⅙ tsp balsamic vinegar
Meanwhile slowly render 174⅓ rib cap fat, diced on low heat Brown 174⅓ rib cap meat, diced in a pot Remove meat from pot Add 348⅔ carrots, chopped, 174⅓ shallot, chopped, 348⅔ sticks celery, chopped Add 34866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1046 cloves garlic and 348⅔ sprigs thyme Add 65375 ml red wine, reduce by 50% Add 174⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5230 g butter and 87⅙ tsp balsamic vinegar
174⅓ tbsp mustard powder 174⅓ tbsp garlic powder 174⅓ tbsp paprika 523 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 174⅓ tbsp mustard powder, 174⅓ tbsp garlic powder, 174⅓ tbsp paprika and 523 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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