Link: youtu.be
Origin: Fallow
Serves: - 1180 +
Ingredients
491⅔ kg rib of beef 4916⅔ g salt
Method
Cover 491⅔ kg rib of beef with 4916⅔ 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
196⅔ rib cap meat, diced 196⅔ rib cap fat, diced 393⅓ carrots, chopped 393⅓ sticks celery, chopped 196⅔ shallot, chopped 39333⅓ g mushrooms, sliced 1180 cloves garlic 393⅓ sprigs thyme 73750 ml red wine 196⅔ litre beef stock 5900 g butter 98⅓ tsp balsamic vinegar
Meanwhile slowly render 196⅔ rib cap fat, diced on low heat Brown 196⅔ rib cap meat, diced in a pot Remove meat from pot Add 393⅓ carrots, chopped, 196⅔ shallot, chopped, 393⅓ sticks celery, chopped Add 39333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1180 cloves garlic and 393⅓ sprigs thyme Add 73750 ml red wine, reduce by 50% Add 196⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5900 g butter and 98⅓ tsp balsamic vinegar
196⅔ tbsp mustard powder 196⅔ tbsp garlic powder 196⅔ tbsp paprika 590 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 196⅔ tbsp mustard powder, 196⅔ tbsp garlic powder, 196⅔ tbsp paprika and 590 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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