Link: youtu.be
Origin: Fallow
Serves: - 1094 +
Ingredients
455⅚ kg rib of beef 4558⅓ g salt
Method
Cover 455⅚ kg rib of beef with 4558⅓ 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
182⅓ rib cap meat, diced 182⅓ rib cap fat, diced 364⅔ carrots, chopped 364⅔ sticks celery, chopped 182⅓ shallot, chopped 36466⅔ g mushrooms, sliced 1094 cloves garlic 364⅔ sprigs thyme 68375 ml red wine 182⅓ litre beef stock 5470 g butter 91⅙ tsp balsamic vinegar
Meanwhile slowly render 182⅓ rib cap fat, diced on low heat Brown 182⅓ rib cap meat, diced in a pot Remove meat from pot Add 364⅔ carrots, chopped, 182⅓ shallot, chopped, 364⅔ sticks celery, chopped Add 36466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1094 cloves garlic and 364⅔ sprigs thyme Add 68375 ml red wine, reduce by 50% Add 182⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5470 g butter and 91⅙ tsp balsamic vinegar
182⅓ tbsp mustard powder 182⅓ tbsp garlic powder 182⅓ tbsp paprika 547 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 182⅓ tbsp mustard powder, 182⅓ tbsp garlic powder, 182⅓ tbsp paprika and 547 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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