Link: youtu.be
Origin: Fallow
Serves: - 1058 +
Ingredients
440⅚ kg rib of beef 4408⅓ g salt
Method
Cover 440⅚ kg rib of beef with 4408⅓ 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
176⅓ rib cap meat, diced 176⅓ rib cap fat, diced 352⅔ carrots, chopped 352⅔ sticks celery, chopped 176⅓ shallot, chopped 35266⅔ g mushrooms, sliced 1058 cloves garlic 352⅔ sprigs thyme 66125 ml red wine 176⅓ litre beef stock 5290 g butter 88⅙ tsp balsamic vinegar
Meanwhile slowly render 176⅓ rib cap fat, diced on low heat Brown 176⅓ rib cap meat, diced in a pot Remove meat from pot Add 352⅔ carrots, chopped, 176⅓ shallot, chopped, 352⅔ sticks celery, chopped Add 35266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1058 cloves garlic and 352⅔ sprigs thyme Add 66125 ml red wine, reduce by 50% Add 176⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5290 g butter and 88⅙ tsp balsamic vinegar
176⅓ tbsp mustard powder 176⅓ tbsp garlic powder 176⅓ tbsp paprika 529 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 176⅓ tbsp mustard powder, 176⅓ tbsp garlic powder, 176⅓ tbsp paprika and 529 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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