Link: youtu.be
Origin: Fallow
Serves: - 1118 +
Ingredients
465⅚ kg rib of beef 4658⅓ g salt
Method
Cover 465⅚ kg rib of beef with 4658⅓ 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
186⅓ rib cap meat, diced 186⅓ rib cap fat, diced 372⅔ carrots, chopped 372⅔ sticks celery, chopped 186⅓ shallot, chopped 37266⅔ g mushrooms, sliced 1118 cloves garlic 372⅔ sprigs thyme 69875 ml red wine 186⅓ litre beef stock 5590 g butter 93⅙ tsp balsamic vinegar
Meanwhile slowly render 186⅓ rib cap fat, diced on low heat Brown 186⅓ rib cap meat, diced in a pot Remove meat from pot Add 372⅔ carrots, chopped, 186⅓ shallot, chopped, 372⅔ sticks celery, chopped Add 37266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1118 cloves garlic and 372⅔ sprigs thyme Add 69875 ml red wine, reduce by 50% Add 186⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5590 g butter and 93⅙ tsp balsamic vinegar
186⅓ tbsp mustard powder 186⅓ tbsp garlic powder 186⅓ tbsp paprika 559 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 186⅓ tbsp mustard powder, 186⅓ tbsp garlic powder, 186⅓ tbsp paprika and 559 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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