Link: youtu.be
Origin: Fallow
Serves: - 1136 +
Ingredients
473⅓ kg rib of beef 4733⅓ g salt
Method
Cover 473⅓ kg rib of beef with 4733⅓ 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
189⅓ rib cap meat, diced 189⅓ rib cap fat, diced 378⅔ carrots, chopped 378⅔ sticks celery, chopped 189⅓ shallot, chopped 37866⅔ g mushrooms, sliced 1136 cloves garlic 378⅔ sprigs thyme 71000 ml red wine 189⅓ litre beef stock 5680 g butter 94⅔ tsp balsamic vinegar
Meanwhile slowly render 189⅓ rib cap fat, diced on low heat Brown 189⅓ rib cap meat, diced in a pot Remove meat from pot Add 378⅔ carrots, chopped, 189⅓ shallot, chopped, 378⅔ sticks celery, chopped Add 37866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1136 cloves garlic and 378⅔ sprigs thyme Add 71000 ml red wine, reduce by 50% Add 189⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5680 g butter and 94⅔ tsp balsamic vinegar
189⅓ tbsp mustard powder 189⅓ tbsp garlic powder 189⅓ tbsp paprika 568 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 189⅓ tbsp mustard powder, 189⅓ tbsp garlic powder, 189⅓ tbsp paprika and 568 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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