Link: youtu.be
Origin: Fallow
Serves: - 1192 +
Ingredients
496⅔ kg rib of beef 4966⅔ g salt
Method
Cover 496⅔ kg rib of beef with 4966⅔ 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
198⅔ rib cap meat, diced 198⅔ rib cap fat, diced 397⅓ carrots, chopped 397⅓ sticks celery, chopped 198⅔ shallot, chopped 39733⅓ g mushrooms, sliced 1192 cloves garlic 397⅓ sprigs thyme 74500 ml red wine 198⅔ litre beef stock 5960 g butter 99⅓ tsp balsamic vinegar
Meanwhile slowly render 198⅔ rib cap fat, diced on low heat Brown 198⅔ rib cap meat, diced in a pot Remove meat from pot Add 397⅓ carrots, chopped, 198⅔ shallot, chopped, 397⅓ sticks celery, chopped Add 39733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1192 cloves garlic and 397⅓ sprigs thyme Add 74500 ml red wine, reduce by 50% Add 198⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5960 g butter and 99⅓ tsp balsamic vinegar
198⅔ tbsp mustard powder 198⅔ tbsp garlic powder 198⅔ tbsp paprika 596 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 198⅔ tbsp mustard powder, 198⅔ tbsp garlic powder, 198⅔ tbsp paprika and 596 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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