Link: youtu.be
Origin: Fallow
Serves: - 1190 +
Ingredients
495⅚ kg rib of beef 4958⅓ g salt
Method
Cover 495⅚ kg rib of beef with 4958⅓ 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
198⅓ rib cap meat, diced 198⅓ rib cap fat, diced 396⅔ carrots, chopped 396⅔ sticks celery, chopped 198⅓ shallot, chopped 39666⅔ g mushrooms, sliced 1190 cloves garlic 396⅔ sprigs thyme 74375 ml red wine 198⅓ litre beef stock 5950 g butter 99⅙ tsp balsamic vinegar
Meanwhile slowly render 198⅓ rib cap fat, diced on low heat Brown 198⅓ rib cap meat, diced in a pot Remove meat from pot Add 396⅔ carrots, chopped, 198⅓ shallot, chopped, 396⅔ sticks celery, chopped Add 39666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1190 cloves garlic and 396⅔ sprigs thyme Add 74375 ml red wine, reduce by 50% Add 198⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5950 g butter and 99⅙ tsp balsamic vinegar
198⅓ tbsp mustard powder 198⅓ tbsp garlic powder 198⅓ tbsp paprika 595 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 198⅓ tbsp mustard powder, 198⅓ tbsp garlic powder, 198⅓ tbsp paprika and 595 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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