Link: youtu.be
Origin: Fallow
Serves: - 1076 +
Ingredients
448⅓ kg rib of beef 4483⅓ g salt
Method
Cover 448⅓ kg rib of beef with 4483⅓ 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
179⅓ rib cap meat, diced 179⅓ rib cap fat, diced 358⅔ carrots, chopped 358⅔ sticks celery, chopped 179⅓ shallot, chopped 35866⅔ g mushrooms, sliced 1076 cloves garlic 358⅔ sprigs thyme 67250 ml red wine 179⅓ litre beef stock 5380 g butter 89⅔ tsp balsamic vinegar
Meanwhile slowly render 179⅓ rib cap fat, diced on low heat Brown 179⅓ rib cap meat, diced in a pot Remove meat from pot Add 358⅔ carrots, chopped, 179⅓ shallot, chopped, 358⅔ sticks celery, chopped Add 35866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1076 cloves garlic and 358⅔ sprigs thyme Add 67250 ml red wine, reduce by 50% Add 179⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5380 g butter and 89⅔ tsp balsamic vinegar
179⅓ tbsp mustard powder 179⅓ tbsp garlic powder 179⅓ tbsp paprika 538 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 179⅓ tbsp mustard powder, 179⅓ tbsp garlic powder, 179⅓ tbsp paprika and 538 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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