Link: youtu.be
Origin: Fallow
Serves: - 1162 +
Ingredients
484⅙ kg rib of beef 4841⅔ g salt
Method
Cover 484⅙ kg rib of beef with 4841⅔ 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
193⅔ rib cap meat, diced 193⅔ rib cap fat, diced 387⅓ carrots, chopped 387⅓ sticks celery, chopped 193⅔ shallot, chopped 38733⅓ g mushrooms, sliced 1162 cloves garlic 387⅓ sprigs thyme 72625 ml red wine 193⅔ litre beef stock 5810 g butter 96⅚ tsp balsamic vinegar
Meanwhile slowly render 193⅔ rib cap fat, diced on low heat Brown 193⅔ rib cap meat, diced in a pot Remove meat from pot Add 387⅓ carrots, chopped, 193⅔ shallot, chopped, 387⅓ sticks celery, chopped Add 38733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1162 cloves garlic and 387⅓ sprigs thyme Add 72625 ml red wine, reduce by 50% Add 193⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5810 g butter and 96⅚ tsp balsamic vinegar
193⅔ tbsp mustard powder 193⅔ tbsp garlic powder 193⅔ tbsp paprika 581 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 193⅔ tbsp mustard powder, 193⅔ tbsp garlic powder, 193⅔ tbsp paprika and 581 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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