Link: youtu.be
Origin: Fallow
Serves: - 1126 +
Ingredients
469⅙ kg rib of beef 4691⅔ g salt
Method
Cover 469⅙ kg rib of beef with 4691⅔ 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
187⅔ rib cap meat, diced 187⅔ rib cap fat, diced 375⅓ carrots, chopped 375⅓ sticks celery, chopped 187⅔ shallot, chopped 37533⅓ g mushrooms, sliced 1126 cloves garlic 375⅓ sprigs thyme 70375 ml red wine 187⅔ litre beef stock 5630 g butter 93⅚ tsp balsamic vinegar
Meanwhile slowly render 187⅔ rib cap fat, diced on low heat Brown 187⅔ rib cap meat, diced in a pot Remove meat from pot Add 375⅓ carrots, chopped, 187⅔ shallot, chopped, 375⅓ sticks celery, chopped Add 37533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1126 cloves garlic and 375⅓ sprigs thyme Add 70375 ml red wine, reduce by 50% Add 187⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5630 g butter and 93⅚ tsp balsamic vinegar
187⅔ tbsp mustard powder 187⅔ tbsp garlic powder 187⅔ tbsp paprika 563 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 187⅔ tbsp mustard powder, 187⅔ tbsp garlic powder, 187⅔ tbsp paprika and 563 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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