Link: youtu.be
Origin: Fallow
Serves: - 1114 +
Ingredients
464⅙ kg rib of beef 4641⅔ g salt
Method
Cover 464⅙ kg rib of beef with 4641⅔ 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
185⅔ rib cap meat, diced 185⅔ rib cap fat, diced 371⅓ carrots, chopped 371⅓ sticks celery, chopped 185⅔ shallot, chopped 37133⅓ g mushrooms, sliced 1114 cloves garlic 371⅓ sprigs thyme 69625 ml red wine 185⅔ litre beef stock 5570 g butter 92⅚ tsp balsamic vinegar
Meanwhile slowly render 185⅔ rib cap fat, diced on low heat Brown 185⅔ rib cap meat, diced in a pot Remove meat from pot Add 371⅓ carrots, chopped, 185⅔ shallot, chopped, 371⅓ sticks celery, chopped Add 37133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1114 cloves garlic and 371⅓ sprigs thyme Add 69625 ml red wine, reduce by 50% Add 185⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5570 g butter and 92⅚ tsp balsamic vinegar
185⅔ tbsp mustard powder 185⅔ tbsp garlic powder 185⅔ tbsp paprika 557 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 185⅔ tbsp mustard powder, 185⅔ tbsp garlic powder, 185⅔ tbsp paprika and 557 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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