Link: youtu.be
Origin: Fallow
Serves: - 1102 +
Ingredients
459⅙ kg rib of beef 4591⅔ g salt
Method
Cover 459⅙ kg rib of beef with 4591⅔ 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
183⅔ rib cap meat, diced 183⅔ rib cap fat, diced 367⅓ carrots, chopped 367⅓ sticks celery, chopped 183⅔ shallot, chopped 36733⅓ g mushrooms, sliced 1102 cloves garlic 367⅓ sprigs thyme 68875 ml red wine 183⅔ litre beef stock 5510 g butter 91⅚ tsp balsamic vinegar
Meanwhile slowly render 183⅔ rib cap fat, diced on low heat Brown 183⅔ rib cap meat, diced in a pot Remove meat from pot Add 367⅓ carrots, chopped, 183⅔ shallot, chopped, 367⅓ sticks celery, chopped Add 36733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1102 cloves garlic and 367⅓ sprigs thyme Add 68875 ml red wine, reduce by 50% Add 183⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5510 g butter and 91⅚ tsp balsamic vinegar
183⅔ tbsp mustard powder 183⅔ tbsp garlic powder 183⅔ tbsp paprika 551 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 183⅔ tbsp mustard powder, 183⅔ tbsp garlic powder, 183⅔ tbsp paprika and 551 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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