Link: youtu.be
Origin: Fallow
Serves: - 1142 +
Ingredients
475⅚ kg rib of beef 4758⅓ g salt
Method
Cover 475⅚ kg rib of beef with 4758⅓ 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
190⅓ rib cap meat, diced 190⅓ rib cap fat, diced 380⅔ carrots, chopped 380⅔ sticks celery, chopped 190⅓ shallot, chopped 38066⅔ g mushrooms, sliced 1142 cloves garlic 380⅔ sprigs thyme 71375 ml red wine 190⅓ litre beef stock 5710 g butter 95⅙ tsp balsamic vinegar
Meanwhile slowly render 190⅓ rib cap fat, diced on low heat Brown 190⅓ rib cap meat, diced in a pot Remove meat from pot Add 380⅔ carrots, chopped, 190⅓ shallot, chopped, 380⅔ sticks celery, chopped Add 38066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1142 cloves garlic and 380⅔ sprigs thyme Add 71375 ml red wine, reduce by 50% Add 190⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5710 g butter and 95⅙ tsp balsamic vinegar
190⅓ tbsp mustard powder 190⅓ tbsp garlic powder 190⅓ tbsp paprika 571 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 190⅓ tbsp mustard powder, 190⅓ tbsp garlic powder, 190⅓ tbsp paprika and 571 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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