Link: youtu.be
Origin: Fallow
Serves: - 1130 +
Ingredients
470⅚ kg rib of beef 4708⅓ g salt
Method
Cover 470⅚ kg rib of beef with 4708⅓ 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
188⅓ rib cap meat, diced 188⅓ rib cap fat, diced 376⅔ carrots, chopped 376⅔ sticks celery, chopped 188⅓ shallot, chopped 37666⅔ g mushrooms, sliced 1130 cloves garlic 376⅔ sprigs thyme 70625 ml red wine 188⅓ litre beef stock 5650 g butter 94⅙ tsp balsamic vinegar
Meanwhile slowly render 188⅓ rib cap fat, diced on low heat Brown 188⅓ rib cap meat, diced in a pot Remove meat from pot Add 376⅔ carrots, chopped, 188⅓ shallot, chopped, 376⅔ sticks celery, chopped Add 37666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1130 cloves garlic and 376⅔ sprigs thyme Add 70625 ml red wine, reduce by 50% Add 188⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5650 g butter and 94⅙ tsp balsamic vinegar
188⅓ tbsp mustard powder 188⅓ tbsp garlic powder 188⅓ tbsp paprika 565 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 188⅓ tbsp mustard powder, 188⅓ tbsp garlic powder, 188⅓ tbsp paprika and 565 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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