Link: youtu.be
Origin: Fallow
Serves: - 1202 +
Ingredients
500⅚ kg rib of beef 5008⅓ g salt
Method
Cover 500⅚ kg rib of beef with 5008⅓ 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
200⅓ rib cap meat, diced 200⅓ rib cap fat, diced 400⅔ carrots, chopped 400⅔ sticks celery, chopped 200⅓ shallot, chopped 40066⅔ g mushrooms, sliced 1202 cloves garlic 400⅔ sprigs thyme 75125 ml red wine 200⅓ litre beef stock 6010 g butter 100⅙ tsp balsamic vinegar
Meanwhile slowly render 200⅓ rib cap fat, diced on low heat Brown 200⅓ rib cap meat, diced in a pot Remove meat from pot Add 400⅔ carrots, chopped, 200⅓ shallot, chopped, 400⅔ sticks celery, chopped Add 40066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1202 cloves garlic and 400⅔ sprigs thyme Add 75125 ml red wine, reduce by 50% Add 200⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6010 g butter and 100⅙ tsp balsamic vinegar
200⅓ tbsp mustard powder 200⅓ tbsp garlic powder 200⅓ tbsp paprika 601 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 200⅓ tbsp mustard powder, 200⅓ tbsp garlic powder, 200⅓ tbsp paprika and 601 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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