Link: youtu.be
Origin: Fallow
Serves: - 1204 +
Ingredients
501⅔ kg rib of beef 5016⅔ g salt
Method
Cover 501⅔ kg rib of beef with 5016⅔ 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
200⅔ rib cap meat, diced 200⅔ rib cap fat, diced 401⅓ carrots, chopped 401⅓ sticks celery, chopped 200⅔ shallot, chopped 40133⅓ g mushrooms, sliced 1204 cloves garlic 401⅓ sprigs thyme 75250 ml red wine 200⅔ litre beef stock 6020 g butter 100⅓ tsp balsamic vinegar
Meanwhile slowly render 200⅔ rib cap fat, diced on low heat Brown 200⅔ rib cap meat, diced in a pot Remove meat from pot Add 401⅓ carrots, chopped, 200⅔ shallot, chopped, 401⅓ sticks celery, chopped Add 40133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1204 cloves garlic and 401⅓ sprigs thyme Add 75250 ml red wine, reduce by 50% Add 200⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6020 g butter and 100⅓ tsp balsamic vinegar
200⅔ tbsp mustard powder 200⅔ tbsp garlic powder 200⅔ tbsp paprika 602 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 200⅔ tbsp mustard powder, 200⅔ tbsp garlic powder, 200⅔ tbsp paprika and 602 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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