Link: youtu.be
Origin: Fallow
Serves: - 1132 +
Ingredients
471⅔ kg rib of beef 4716⅔ g salt
Method
Cover 471⅔ kg rib of beef with 4716⅔ 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
188⅔ rib cap meat, diced 188⅔ rib cap fat, diced 377⅓ carrots, chopped 377⅓ sticks celery, chopped 188⅔ shallot, chopped 37733⅓ g mushrooms, sliced 1132 cloves garlic 377⅓ sprigs thyme 70750 ml red wine 188⅔ litre beef stock 5660 g butter 94⅓ tsp balsamic vinegar
Meanwhile slowly render 188⅔ rib cap fat, diced on low heat Brown 188⅔ rib cap meat, diced in a pot Remove meat from pot Add 377⅓ carrots, chopped, 188⅔ shallot, chopped, 377⅓ sticks celery, chopped Add 37733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1132 cloves garlic and 377⅓ sprigs thyme Add 70750 ml red wine, reduce by 50% Add 188⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5660 g butter and 94⅓ tsp balsamic vinegar
188⅔ tbsp mustard powder 188⅔ tbsp garlic powder 188⅔ tbsp paprika 566 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 188⅔ tbsp mustard powder, 188⅔ tbsp garlic powder, 188⅔ tbsp paprika and 566 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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