Link: youtu.be
Origin: Fallow
Serves: - 1156 +
Ingredients
481⅔ kg rib of beef 4816⅔ g salt
Method
Cover 481⅔ kg rib of beef with 4816⅔ 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
192⅔ rib cap meat, diced 192⅔ rib cap fat, diced 385⅓ carrots, chopped 385⅓ sticks celery, chopped 192⅔ shallot, chopped 38533⅓ g mushrooms, sliced 1156 cloves garlic 385⅓ sprigs thyme 72250 ml red wine 192⅔ litre beef stock 5780 g butter 96⅓ tsp balsamic vinegar
Meanwhile slowly render 192⅔ rib cap fat, diced on low heat Brown 192⅔ rib cap meat, diced in a pot Remove meat from pot Add 385⅓ carrots, chopped, 192⅔ shallot, chopped, 385⅓ sticks celery, chopped Add 38533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1156 cloves garlic and 385⅓ sprigs thyme Add 72250 ml red wine, reduce by 50% Add 192⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5780 g butter and 96⅓ tsp balsamic vinegar
192⅔ tbsp mustard powder 192⅔ tbsp garlic powder 192⅔ tbsp paprika 578 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 192⅔ tbsp mustard powder, 192⅔ tbsp garlic powder, 192⅔ tbsp paprika and 578 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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