Link: youtu.be
Origin: Fallow
Serves: - 1148 +
Ingredients
478⅓ kg rib of beef 4783⅓ g salt
Method
Cover 478⅓ kg rib of beef with 4783⅓ 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
191⅓ rib cap meat, diced 191⅓ rib cap fat, diced 382⅔ carrots, chopped 382⅔ sticks celery, chopped 191⅓ shallot, chopped 38266⅔ g mushrooms, sliced 1148 cloves garlic 382⅔ sprigs thyme 71750 ml red wine 191⅓ litre beef stock 5740 g butter 95⅔ tsp balsamic vinegar
Meanwhile slowly render 191⅓ rib cap fat, diced on low heat Brown 191⅓ rib cap meat, diced in a pot Remove meat from pot Add 382⅔ carrots, chopped, 191⅓ shallot, chopped, 382⅔ sticks celery, chopped Add 38266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1148 cloves garlic and 382⅔ sprigs thyme Add 71750 ml red wine, reduce by 50% Add 191⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5740 g butter and 95⅔ tsp balsamic vinegar
191⅓ tbsp mustard powder 191⅓ tbsp garlic powder 191⅓ tbsp paprika 574 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 191⅓ tbsp mustard powder, 191⅓ tbsp garlic powder, 191⅓ tbsp paprika and 574 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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