Link: youtu.be
Origin: Fallow
Serves: - 1184 +
Ingredients
493⅓ kg rib of beef 4933⅓ g salt
Method
Cover 493⅓ kg rib of beef with 4933⅓ 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
197⅓ rib cap meat, diced 197⅓ rib cap fat, diced 394⅔ carrots, chopped 394⅔ sticks celery, chopped 197⅓ shallot, chopped 39466⅔ g mushrooms, sliced 1184 cloves garlic 394⅔ sprigs thyme 74000 ml red wine 197⅓ litre beef stock 5920 g butter 98⅔ tsp balsamic vinegar
Meanwhile slowly render 197⅓ rib cap fat, diced on low heat Brown 197⅓ rib cap meat, diced in a pot Remove meat from pot Add 394⅔ carrots, chopped, 197⅓ shallot, chopped, 394⅔ sticks celery, chopped Add 39466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1184 cloves garlic and 394⅔ sprigs thyme Add 74000 ml red wine, reduce by 50% Add 197⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5920 g butter and 98⅔ tsp balsamic vinegar
197⅓ tbsp mustard powder 197⅓ tbsp garlic powder 197⅓ tbsp paprika 592 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 197⅓ tbsp mustard powder, 197⅓ tbsp garlic powder, 197⅓ tbsp paprika and 592 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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