Link: youtu.be
Origin: Fallow
Serves: - 1096 +
Ingredients
456⅔ kg rib of beef 4566⅔ g salt
Method
Cover 456⅔ kg rib of beef with 4566⅔ 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
182⅔ rib cap meat, diced 182⅔ rib cap fat, diced 365⅓ carrots, chopped 365⅓ sticks celery, chopped 182⅔ shallot, chopped 36533⅓ g mushrooms, sliced 1096 cloves garlic 365⅓ sprigs thyme 68500 ml red wine 182⅔ litre beef stock 5480 g butter 91⅓ tsp balsamic vinegar
Meanwhile slowly render 182⅔ rib cap fat, diced on low heat Brown 182⅔ rib cap meat, diced in a pot Remove meat from pot Add 365⅓ carrots, chopped, 182⅔ shallot, chopped, 365⅓ sticks celery, chopped Add 36533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1096 cloves garlic and 365⅓ sprigs thyme Add 68500 ml red wine, reduce by 50% Add 182⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5480 g butter and 91⅓ tsp balsamic vinegar
182⅔ tbsp mustard powder 182⅔ tbsp garlic powder 182⅔ tbsp paprika 548 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 182⅔ tbsp mustard powder, 182⅔ tbsp garlic powder, 182⅔ tbsp paprika and 548 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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