Link: youtu.be
Origin: Fallow
Serves: - 1172 +
Ingredients
488⅓ kg rib of beef 4883⅓ g salt
Method
Cover 488⅓ kg rib of beef with 4883⅓ 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
195⅓ rib cap meat, diced 195⅓ rib cap fat, diced 390⅔ carrots, chopped 390⅔ sticks celery, chopped 195⅓ shallot, chopped 39066⅔ g mushrooms, sliced 1172 cloves garlic 390⅔ sprigs thyme 73250 ml red wine 195⅓ litre beef stock 5860 g butter 97⅔ tsp balsamic vinegar
Meanwhile slowly render 195⅓ rib cap fat, diced on low heat Brown 195⅓ rib cap meat, diced in a pot Remove meat from pot Add 390⅔ carrots, chopped, 195⅓ shallot, chopped, 390⅔ sticks celery, chopped Add 39066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1172 cloves garlic and 390⅔ sprigs thyme Add 73250 ml red wine, reduce by 50% Add 195⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5860 g butter and 97⅔ tsp balsamic vinegar
195⅓ tbsp mustard powder 195⅓ tbsp garlic powder 195⅓ tbsp paprika 586 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 195⅓ tbsp mustard powder, 195⅓ tbsp garlic powder, 195⅓ tbsp paprika and 586 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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