Link: youtu.be
Origin: Fallow
Serves: - 1054 +
Ingredients
439⅙ kg rib of beef 4391⅔ g salt
Method
Cover 439⅙ kg rib of beef with 4391⅔ 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
175⅔ rib cap meat, diced 175⅔ rib cap fat, diced 351⅓ carrots, chopped 351⅓ sticks celery, chopped 175⅔ shallot, chopped 35133⅓ g mushrooms, sliced 1054 cloves garlic 351⅓ sprigs thyme 65875 ml red wine 175⅔ litre beef stock 5270 g butter 87⅚ tsp balsamic vinegar
Meanwhile slowly render 175⅔ rib cap fat, diced on low heat Brown 175⅔ rib cap meat, diced in a pot Remove meat from pot Add 351⅓ carrots, chopped, 175⅔ shallot, chopped, 351⅓ sticks celery, chopped Add 35133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1054 cloves garlic and 351⅓ sprigs thyme Add 65875 ml red wine, reduce by 50% Add 175⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5270 g butter and 87⅚ tsp balsamic vinegar
175⅔ tbsp mustard powder 175⅔ tbsp garlic powder 175⅔ tbsp paprika 527 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 175⅔ tbsp mustard powder, 175⅔ tbsp garlic powder, 175⅔ tbsp paprika and 527 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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