Link: youtu.be
Origin: Fallow
Serves: - 1160 +
Ingredients
483⅓ kg rib of beef 4833⅓ g salt
Method
Cover 483⅓ kg rib of beef with 4833⅓ 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
193⅓ rib cap meat, diced 193⅓ rib cap fat, diced 386⅔ carrots, chopped 386⅔ sticks celery, chopped 193⅓ shallot, chopped 38666⅔ g mushrooms, sliced 1160 cloves garlic 386⅔ sprigs thyme 72500 ml red wine 193⅓ litre beef stock 5800 g butter 96⅔ tsp balsamic vinegar
Meanwhile slowly render 193⅓ rib cap fat, diced on low heat Brown 193⅓ rib cap meat, diced in a pot Remove meat from pot Add 386⅔ carrots, chopped, 193⅓ shallot, chopped, 386⅔ sticks celery, chopped Add 38666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1160 cloves garlic and 386⅔ sprigs thyme Add 72500 ml red wine, reduce by 50% Add 193⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5800 g butter and 96⅔ tsp balsamic vinegar
193⅓ tbsp mustard powder 193⅓ tbsp garlic powder 193⅓ tbsp paprika 580 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 193⅓ tbsp mustard powder, 193⅓ tbsp garlic powder, 193⅓ tbsp paprika and 580 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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