Link: youtu.be
Origin: Fallow
Serves: - 1060 +
Ingredients
441⅔ kg rib of beef 4416⅔ g salt
Method
Cover 441⅔ kg rib of beef with 4416⅔ 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
176⅔ rib cap meat, diced 176⅔ rib cap fat, diced 353⅓ carrots, chopped 353⅓ sticks celery, chopped 176⅔ shallot, chopped 35333⅓ g mushrooms, sliced 1060 cloves garlic 353⅓ sprigs thyme 66250 ml red wine 176⅔ litre beef stock 5300 g butter 88⅓ tsp balsamic vinegar
Meanwhile slowly render 176⅔ rib cap fat, diced on low heat Brown 176⅔ rib cap meat, diced in a pot Remove meat from pot Add 353⅓ carrots, chopped, 176⅔ shallot, chopped, 353⅓ sticks celery, chopped Add 35333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1060 cloves garlic and 353⅓ sprigs thyme Add 66250 ml red wine, reduce by 50% Add 176⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5300 g butter and 88⅓ tsp balsamic vinegar
176⅔ tbsp mustard powder 176⅔ tbsp garlic powder 176⅔ tbsp paprika 530 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 176⅔ tbsp mustard powder, 176⅔ tbsp garlic powder, 176⅔ tbsp paprika and 530 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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