Link: youtu.be
Origin: Fallow
Serves: - 1178 +
Ingredients
490⅚ kg rib of beef 4908⅓ g salt
Method
Cover 490⅚ kg rib of beef with 4908⅓ 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
196⅓ rib cap meat, diced 196⅓ rib cap fat, diced 392⅔ carrots, chopped 392⅔ sticks celery, chopped 196⅓ shallot, chopped 39266⅔ g mushrooms, sliced 1178 cloves garlic 392⅔ sprigs thyme 73625 ml red wine 196⅓ litre beef stock 5890 g butter 98⅙ tsp balsamic vinegar
Meanwhile slowly render 196⅓ rib cap fat, diced on low heat Brown 196⅓ rib cap meat, diced in a pot Remove meat from pot Add 392⅔ carrots, chopped, 196⅓ shallot, chopped, 392⅔ sticks celery, chopped Add 39266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1178 cloves garlic and 392⅔ sprigs thyme Add 73625 ml red wine, reduce by 50% Add 196⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5890 g butter and 98⅙ tsp balsamic vinegar
196⅓ tbsp mustard powder 196⅓ tbsp garlic powder 196⅓ tbsp paprika 589 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 196⅓ tbsp mustard powder, 196⅓ tbsp garlic powder, 196⅓ tbsp paprika and 589 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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