Link: youtu.be
Origin: Fallow
Serves: - 1078 +
Ingredients
449⅙ kg rib of beef 4491⅔ g salt
Method
Cover 449⅙ kg rib of beef with 4491⅔ 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
179⅔ rib cap meat, diced 179⅔ rib cap fat, diced 359⅓ carrots, chopped 359⅓ sticks celery, chopped 179⅔ shallot, chopped 35933⅓ g mushrooms, sliced 1078 cloves garlic 359⅓ sprigs thyme 67375 ml red wine 179⅔ litre beef stock 5390 g butter 89⅚ tsp balsamic vinegar
Meanwhile slowly render 179⅔ rib cap fat, diced on low heat Brown 179⅔ rib cap meat, diced in a pot Remove meat from pot Add 359⅓ carrots, chopped, 179⅔ shallot, chopped, 359⅓ sticks celery, chopped Add 35933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1078 cloves garlic and 359⅓ sprigs thyme Add 67375 ml red wine, reduce by 50% Add 179⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5390 g butter and 89⅚ tsp balsamic vinegar
179⅔ tbsp mustard powder 179⅔ tbsp garlic powder 179⅔ tbsp paprika 539 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 179⅔ tbsp mustard powder, 179⅔ tbsp garlic powder, 179⅔ tbsp paprika and 539 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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