Link: youtu.be
Origin: Fallow
Serves: - 1154 +
Ingredients
480⅚ kg rib of beef 4808⅓ g salt
Method
Cover 480⅚ kg rib of beef with 4808⅓ 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
192⅓ rib cap meat, diced 192⅓ rib cap fat, diced 384⅔ carrots, chopped 384⅔ sticks celery, chopped 192⅓ shallot, chopped 38466⅔ g mushrooms, sliced 1154 cloves garlic 384⅔ sprigs thyme 72125 ml red wine 192⅓ litre beef stock 5770 g butter 96⅙ tsp balsamic vinegar
Meanwhile slowly render 192⅓ rib cap fat, diced on low heat Brown 192⅓ rib cap meat, diced in a pot Remove meat from pot Add 384⅔ carrots, chopped, 192⅓ shallot, chopped, 384⅔ sticks celery, chopped Add 38466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1154 cloves garlic and 384⅔ sprigs thyme Add 72125 ml red wine, reduce by 50% Add 192⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5770 g butter and 96⅙ tsp balsamic vinegar
192⅓ tbsp mustard powder 192⅓ tbsp garlic powder 192⅓ tbsp paprika 577 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 192⅓ tbsp mustard powder, 192⅓ tbsp garlic powder, 192⅓ tbsp paprika and 577 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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