Link: youtu.be
Origin: Fallow
Serves: - 1168 +
Ingredients
486⅔ kg rib of beef 4866⅔ g salt
Method
Cover 486⅔ kg rib of beef with 4866⅔ 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
194⅔ rib cap meat, diced 194⅔ rib cap fat, diced 389⅓ carrots, chopped 389⅓ sticks celery, chopped 194⅔ shallot, chopped 38933⅓ g mushrooms, sliced 1168 cloves garlic 389⅓ sprigs thyme 73000 ml red wine 194⅔ litre beef stock 5840 g butter 97⅓ tsp balsamic vinegar
Meanwhile slowly render 194⅔ rib cap fat, diced on low heat Brown 194⅔ rib cap meat, diced in a pot Remove meat from pot Add 389⅓ carrots, chopped, 194⅔ shallot, chopped, 389⅓ sticks celery, chopped Add 38933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1168 cloves garlic and 389⅓ sprigs thyme Add 73000 ml red wine, reduce by 50% Add 194⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5840 g butter and 97⅓ tsp balsamic vinegar
194⅔ tbsp mustard powder 194⅔ tbsp garlic powder 194⅔ tbsp paprika 584 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 194⅔ tbsp mustard powder, 194⅔ tbsp garlic powder, 194⅔ tbsp paprika and 584 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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