Link: youtu.be
Origin: Fallow
Serves: - 1082 +
Ingredients
450⅚ kg rib of beef 4508⅓ g salt
Method
Cover 450⅚ kg rib of beef with 4508⅓ 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
180⅓ rib cap meat, diced 180⅓ rib cap fat, diced 360⅔ carrots, chopped 360⅔ sticks celery, chopped 180⅓ shallot, chopped 36066⅔ g mushrooms, sliced 1082 cloves garlic 360⅔ sprigs thyme 67625 ml red wine 180⅓ litre beef stock 5410 g butter 90⅙ tsp balsamic vinegar
Meanwhile slowly render 180⅓ rib cap fat, diced on low heat Brown 180⅓ rib cap meat, diced in a pot Remove meat from pot Add 360⅔ carrots, chopped, 180⅓ shallot, chopped, 360⅔ sticks celery, chopped Add 36066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1082 cloves garlic and 360⅔ sprigs thyme Add 67625 ml red wine, reduce by 50% Add 180⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5410 g butter and 90⅙ tsp balsamic vinegar
180⅓ tbsp mustard powder 180⅓ tbsp garlic powder 180⅓ tbsp paprika 541 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 180⅓ tbsp mustard powder, 180⅓ tbsp garlic powder, 180⅓ tbsp paprika and 541 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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