Link: youtu.be
Origin: Fallow
Serves: - 1144 +
Ingredients
476⅔ kg rib of beef 4766⅔ g salt
Method
Cover 476⅔ kg rib of beef with 4766⅔ 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
190⅔ rib cap meat, diced 190⅔ rib cap fat, diced 381⅓ carrots, chopped 381⅓ sticks celery, chopped 190⅔ shallot, chopped 38133⅓ g mushrooms, sliced 1144 cloves garlic 381⅓ sprigs thyme 71500 ml red wine 190⅔ litre beef stock 5720 g butter 95⅓ tsp balsamic vinegar
Meanwhile slowly render 190⅔ rib cap fat, diced on low heat Brown 190⅔ rib cap meat, diced in a pot Remove meat from pot Add 381⅓ carrots, chopped, 190⅔ shallot, chopped, 381⅓ sticks celery, chopped Add 38133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1144 cloves garlic and 381⅓ sprigs thyme Add 71500 ml red wine, reduce by 50% Add 190⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5720 g butter and 95⅓ tsp balsamic vinegar
190⅔ tbsp mustard powder 190⅔ tbsp garlic powder 190⅔ tbsp paprika 572 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 190⅔ tbsp mustard powder, 190⅔ tbsp garlic powder, 190⅔ tbsp paprika and 572 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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