Link: youtu.be
Origin: Fallow
Serves: - 1174 +
Ingredients
489⅙ kg rib of beef 4891⅔ g salt
Method
Cover 489⅙ kg rib of beef with 4891⅔ 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
195⅔ rib cap meat, diced 195⅔ rib cap fat, diced 391⅓ carrots, chopped 391⅓ sticks celery, chopped 195⅔ shallot, chopped 39133⅓ g mushrooms, sliced 1174 cloves garlic 391⅓ sprigs thyme 73375 ml red wine 195⅔ litre beef stock 5870 g butter 97⅚ tsp balsamic vinegar
Meanwhile slowly render 195⅔ rib cap fat, diced on low heat Brown 195⅔ rib cap meat, diced in a pot Remove meat from pot Add 391⅓ carrots, chopped, 195⅔ shallot, chopped, 391⅓ sticks celery, chopped Add 39133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1174 cloves garlic and 391⅓ sprigs thyme Add 73375 ml red wine, reduce by 50% Add 195⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5870 g butter and 97⅚ tsp balsamic vinegar
195⅔ tbsp mustard powder 195⅔ tbsp garlic powder 195⅔ tbsp paprika 587 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 195⅔ tbsp mustard powder, 195⅔ tbsp garlic powder, 195⅔ tbsp paprika and 587 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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