Link: youtu.be
Origin: Fallow
Serves: - 1120 +
Ingredients
466⅔ kg rib of beef 4666⅔ g salt
Method
Cover 466⅔ kg rib of beef with 4666⅔ 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
186⅔ rib cap meat, diced 186⅔ rib cap fat, diced 373⅓ carrots, chopped 373⅓ sticks celery, chopped 186⅔ shallot, chopped 37333⅓ g mushrooms, sliced 1120 cloves garlic 373⅓ sprigs thyme 70000 ml red wine 186⅔ litre beef stock 5600 g butter 93⅓ tsp balsamic vinegar
Meanwhile slowly render 186⅔ rib cap fat, diced on low heat Brown 186⅔ rib cap meat, diced in a pot Remove meat from pot Add 373⅓ carrots, chopped, 186⅔ shallot, chopped, 373⅓ sticks celery, chopped Add 37333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1120 cloves garlic and 373⅓ sprigs thyme Add 70000 ml red wine, reduce by 50% Add 186⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5600 g butter and 93⅓ tsp balsamic vinegar
186⅔ tbsp mustard powder 186⅔ tbsp garlic powder 186⅔ tbsp paprika 560 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 186⅔ tbsp mustard powder, 186⅔ tbsp garlic powder, 186⅔ tbsp paprika and 560 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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