Link: youtu.be
Origin: Fallow
Serves: - 1198 +
Ingredients
499⅙ kg rib of beef 4991⅔ g salt
Method
Cover 499⅙ kg rib of beef with 4991⅔ 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
199⅔ rib cap meat, diced 199⅔ rib cap fat, diced 399⅓ carrots, chopped 399⅓ sticks celery, chopped 199⅔ shallot, chopped 39933⅓ g mushrooms, sliced 1198 cloves garlic 399⅓ sprigs thyme 74875 ml red wine 199⅔ litre beef stock 5990 g butter 99⅚ tsp balsamic vinegar
Meanwhile slowly render 199⅔ rib cap fat, diced on low heat Brown 199⅔ rib cap meat, diced in a pot Remove meat from pot Add 399⅓ carrots, chopped, 199⅔ shallot, chopped, 399⅓ sticks celery, chopped Add 39933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1198 cloves garlic and 399⅓ sprigs thyme Add 74875 ml red wine, reduce by 50% Add 199⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5990 g butter and 99⅚ tsp balsamic vinegar
199⅔ tbsp mustard powder 199⅔ tbsp garlic powder 199⅔ tbsp paprika 599 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 199⅔ tbsp mustard powder, 199⅔ tbsp garlic powder, 199⅔ tbsp paprika and 599 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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