Link: youtu.be
Origin: Fallow
Serves: - 1138 +
Ingredients
474⅙ kg rib of beef 4741⅔ g salt
Method
Cover 474⅙ kg rib of beef with 4741⅔ 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
189⅔ rib cap meat, diced 189⅔ rib cap fat, diced 379⅓ carrots, chopped 379⅓ sticks celery, chopped 189⅔ shallot, chopped 37933⅓ g mushrooms, sliced 1138 cloves garlic 379⅓ sprigs thyme 71125 ml red wine 189⅔ litre beef stock 5690 g butter 94⅚ tsp balsamic vinegar
Meanwhile slowly render 189⅔ rib cap fat, diced on low heat Brown 189⅔ rib cap meat, diced in a pot Remove meat from pot Add 379⅓ carrots, chopped, 189⅔ shallot, chopped, 379⅓ sticks celery, chopped Add 37933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1138 cloves garlic and 379⅓ sprigs thyme Add 71125 ml red wine, reduce by 50% Add 189⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5690 g butter and 94⅚ tsp balsamic vinegar
189⅔ tbsp mustard powder 189⅔ tbsp garlic powder 189⅔ tbsp paprika 569 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 189⅔ tbsp mustard powder, 189⅔ tbsp garlic powder, 189⅔ tbsp paprika and 569 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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