Link: youtu.be
Origin: Fallow
Serves: - 1112 +
Ingredients
463⅓ kg rib of beef 4633⅓ g salt
Method
Cover 463⅓ kg rib of beef with 4633⅓ 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
185⅓ rib cap meat, diced 185⅓ rib cap fat, diced 370⅔ carrots, chopped 370⅔ sticks celery, chopped 185⅓ shallot, chopped 37066⅔ g mushrooms, sliced 1112 cloves garlic 370⅔ sprigs thyme 69500 ml red wine 185⅓ litre beef stock 5560 g butter 92⅔ tsp balsamic vinegar
Meanwhile slowly render 185⅓ rib cap fat, diced on low heat Brown 185⅓ rib cap meat, diced in a pot Remove meat from pot Add 370⅔ carrots, chopped, 185⅓ shallot, chopped, 370⅔ sticks celery, chopped Add 37066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1112 cloves garlic and 370⅔ sprigs thyme Add 69500 ml red wine, reduce by 50% Add 185⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5560 g butter and 92⅔ tsp balsamic vinegar
185⅓ tbsp mustard powder 185⅓ tbsp garlic powder 185⅓ tbsp paprika 556 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 185⅓ tbsp mustard powder, 185⅓ tbsp garlic powder, 185⅓ tbsp paprika and 556 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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