Link: youtu.be
Origin: Fallow
Serves: - 1090 +
Ingredients
454⅙ kg rib of beef 4541⅔ g salt
Method
Cover 454⅙ kg rib of beef with 4541⅔ 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
181⅔ rib cap meat, diced 181⅔ rib cap fat, diced 363⅓ carrots, chopped 363⅓ sticks celery, chopped 181⅔ shallot, chopped 36333⅓ g mushrooms, sliced 1090 cloves garlic 363⅓ sprigs thyme 68125 ml red wine 181⅔ litre beef stock 5450 g butter 90⅚ tsp balsamic vinegar
Meanwhile slowly render 181⅔ rib cap fat, diced on low heat Brown 181⅔ rib cap meat, diced in a pot Remove meat from pot Add 363⅓ carrots, chopped, 181⅔ shallot, chopped, 363⅓ sticks celery, chopped Add 36333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1090 cloves garlic and 363⅓ sprigs thyme Add 68125 ml red wine, reduce by 50% Add 181⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5450 g butter and 90⅚ tsp balsamic vinegar
181⅔ tbsp mustard powder 181⅔ tbsp garlic powder 181⅔ tbsp paprika 545 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 181⅔ tbsp mustard powder, 181⅔ tbsp garlic powder, 181⅔ tbsp paprika and 545 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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