Link: youtu.be
Origin: Fallow
Serves: - 1072 +
Ingredients
446⅔ kg rib of beef 4466⅔ g salt
Method
Cover 446⅔ kg rib of beef with 4466⅔ 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
178⅔ rib cap meat, diced 178⅔ rib cap fat, diced 357⅓ carrots, chopped 357⅓ sticks celery, chopped 178⅔ shallot, chopped 35733⅓ g mushrooms, sliced 1072 cloves garlic 357⅓ sprigs thyme 67000 ml red wine 178⅔ litre beef stock 5360 g butter 89⅓ tsp balsamic vinegar
Meanwhile slowly render 178⅔ rib cap fat, diced on low heat Brown 178⅔ rib cap meat, diced in a pot Remove meat from pot Add 357⅓ carrots, chopped, 178⅔ shallot, chopped, 357⅓ sticks celery, chopped Add 35733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1072 cloves garlic and 357⅓ sprigs thyme Add 67000 ml red wine, reduce by 50% Add 178⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5360 g butter and 89⅓ tsp balsamic vinegar
178⅔ tbsp mustard powder 178⅔ tbsp garlic powder 178⅔ tbsp paprika 536 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 178⅔ tbsp mustard powder, 178⅔ tbsp garlic powder, 178⅔ tbsp paprika and 536 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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