Link: youtu.be
Origin: Fallow
Serves: - 1066 +
Ingredients
444⅙ kg rib of beef 4441⅔ g salt
Method
Cover 444⅙ kg rib of beef with 4441⅔ 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
177⅔ rib cap meat, diced 177⅔ rib cap fat, diced 355⅓ carrots, chopped 355⅓ sticks celery, chopped 177⅔ shallot, chopped 35533⅓ g mushrooms, sliced 1066 cloves garlic 355⅓ sprigs thyme 66625 ml red wine 177⅔ litre beef stock 5330 g butter 88⅚ tsp balsamic vinegar
Meanwhile slowly render 177⅔ rib cap fat, diced on low heat Brown 177⅔ rib cap meat, diced in a pot Remove meat from pot Add 355⅓ carrots, chopped, 177⅔ shallot, chopped, 355⅓ sticks celery, chopped Add 35533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1066 cloves garlic and 355⅓ sprigs thyme Add 66625 ml red wine, reduce by 50% Add 177⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5330 g butter and 88⅚ tsp balsamic vinegar
177⅔ tbsp mustard powder 177⅔ tbsp garlic powder 177⅔ tbsp paprika 533 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 177⅔ tbsp mustard powder, 177⅔ tbsp garlic powder, 177⅔ tbsp paprika and 533 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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