Link: youtu.be
Origin: Fallow
Serves: - 1052 +
Ingredients
438⅓ kg rib of beef 4383⅓ g salt
Method
Cover 438⅓ kg rib of beef with 4383⅓ 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
175⅓ rib cap meat, diced 175⅓ rib cap fat, diced 350⅔ carrots, chopped 350⅔ sticks celery, chopped 175⅓ shallot, chopped 35066⅔ g mushrooms, sliced 1052 cloves garlic 350⅔ sprigs thyme 65750 ml red wine 175⅓ litre beef stock 5260 g butter 87⅔ tsp balsamic vinegar
Meanwhile slowly render 175⅓ rib cap fat, diced on low heat Brown 175⅓ rib cap meat, diced in a pot Remove meat from pot Add 350⅔ carrots, chopped, 175⅓ shallot, chopped, 350⅔ sticks celery, chopped Add 35066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1052 cloves garlic and 350⅔ sprigs thyme Add 65750 ml red wine, reduce by 50% Add 175⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5260 g butter and 87⅔ tsp balsamic vinegar
175⅓ tbsp mustard powder 175⅓ tbsp garlic powder 175⅓ tbsp paprika 526 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 175⅓ tbsp mustard powder, 175⅓ tbsp garlic powder, 175⅓ tbsp paprika and 526 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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