Link: youtu.be
Origin: Fallow
Serves: - 1124 +
Ingredients
468⅓ kg rib of beef 4683⅓ g salt
Method
Cover 468⅓ kg rib of beef with 4683⅓ 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
187⅓ rib cap meat, diced 187⅓ rib cap fat, diced 374⅔ carrots, chopped 374⅔ sticks celery, chopped 187⅓ shallot, chopped 37466⅔ g mushrooms, sliced 1124 cloves garlic 374⅔ sprigs thyme 70250 ml red wine 187⅓ litre beef stock 5620 g butter 93⅔ tsp balsamic vinegar
Meanwhile slowly render 187⅓ rib cap fat, diced on low heat Brown 187⅓ rib cap meat, diced in a pot Remove meat from pot Add 374⅔ carrots, chopped, 187⅓ shallot, chopped, 374⅔ sticks celery, chopped Add 37466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1124 cloves garlic and 374⅔ sprigs thyme Add 70250 ml red wine, reduce by 50% Add 187⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5620 g butter and 93⅔ tsp balsamic vinegar
187⅓ tbsp mustard powder 187⅓ tbsp garlic powder 187⅓ tbsp paprika 562 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 187⅓ tbsp mustard powder, 187⅓ tbsp garlic powder, 187⅓ tbsp paprika and 562 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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