Link: youtu.be
Origin: Fallow
Serves: - 1196 +
Ingredients
498⅓ kg rib of beef 4983⅓ g salt
Method
Cover 498⅓ kg rib of beef with 4983⅓ 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
199⅓ rib cap meat, diced 199⅓ rib cap fat, diced 398⅔ carrots, chopped 398⅔ sticks celery, chopped 199⅓ shallot, chopped 39866⅔ g mushrooms, sliced 1196 cloves garlic 398⅔ sprigs thyme 74750 ml red wine 199⅓ litre beef stock 5980 g butter 99⅔ tsp balsamic vinegar
Meanwhile slowly render 199⅓ rib cap fat, diced on low heat Brown 199⅓ rib cap meat, diced in a pot Remove meat from pot Add 398⅔ carrots, chopped, 199⅓ shallot, chopped, 398⅔ sticks celery, chopped Add 39866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1196 cloves garlic and 398⅔ sprigs thyme Add 74750 ml red wine, reduce by 50% Add 199⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5980 g butter and 99⅔ tsp balsamic vinegar
199⅓ tbsp mustard powder 199⅓ tbsp garlic powder 199⅓ tbsp paprika 598 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 199⅓ tbsp mustard powder, 199⅓ tbsp garlic powder, 199⅓ tbsp paprika and 598 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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