Link: youtu.be
Origin: Fallow
Serves: - 1070 +
Ingredients
445⅚ kg rib of beef 4458⅓ g salt
Method
Cover 445⅚ kg rib of beef with 4458⅓ 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
178⅓ rib cap meat, diced 178⅓ rib cap fat, diced 356⅔ carrots, chopped 356⅔ sticks celery, chopped 178⅓ shallot, chopped 35666⅔ g mushrooms, sliced 1070 cloves garlic 356⅔ sprigs thyme 66875 ml red wine 178⅓ litre beef stock 5350 g butter 89⅙ tsp balsamic vinegar
Meanwhile slowly render 178⅓ rib cap fat, diced on low heat Brown 178⅓ rib cap meat, diced in a pot Remove meat from pot Add 356⅔ carrots, chopped, 178⅓ shallot, chopped, 356⅔ sticks celery, chopped Add 35666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1070 cloves garlic and 356⅔ sprigs thyme Add 66875 ml red wine, reduce by 50% Add 178⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5350 g butter and 89⅙ tsp balsamic vinegar
178⅓ tbsp mustard powder 178⅓ tbsp garlic powder 178⅓ tbsp paprika 535 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 178⅓ tbsp mustard powder, 178⅓ tbsp garlic powder, 178⅓ tbsp paprika and 535 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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