Link: youtu.be
Origin: Fallow
Serves: - 1186 +
Ingredients
494⅙ kg rib of beef 4941⅔ g salt
Method
Cover 494⅙ kg rib of beef with 4941⅔ 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
197⅔ rib cap meat, diced 197⅔ rib cap fat, diced 395⅓ carrots, chopped 395⅓ sticks celery, chopped 197⅔ shallot, chopped 39533⅓ g mushrooms, sliced 1186 cloves garlic 395⅓ sprigs thyme 74125 ml red wine 197⅔ litre beef stock 5930 g butter 98⅚ tsp balsamic vinegar
Meanwhile slowly render 197⅔ rib cap fat, diced on low heat Brown 197⅔ rib cap meat, diced in a pot Remove meat from pot Add 395⅓ carrots, chopped, 197⅔ shallot, chopped, 395⅓ sticks celery, chopped Add 39533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1186 cloves garlic and 395⅓ sprigs thyme Add 74125 ml red wine, reduce by 50% Add 197⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5930 g butter and 98⅚ tsp balsamic vinegar
197⅔ tbsp mustard powder 197⅔ tbsp garlic powder 197⅔ tbsp paprika 593 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 197⅔ tbsp mustard powder, 197⅔ tbsp garlic powder, 197⅔ tbsp paprika and 593 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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