Link: youtu.be
Origin: Fallow
Serves: - 1208 +
Ingredients
503⅓ kg rib of beef 5033⅓ g salt
Method
Cover 503⅓ kg rib of beef with 5033⅓ 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
201⅓ rib cap meat, diced 201⅓ rib cap fat, diced 402⅔ carrots, chopped 402⅔ sticks celery, chopped 201⅓ shallot, chopped 40266⅔ g mushrooms, sliced 1208 cloves garlic 402⅔ sprigs thyme 75500 ml red wine 201⅓ litre beef stock 6040 g butter 100⅔ tsp balsamic vinegar
Meanwhile slowly render 201⅓ rib cap fat, diced on low heat Brown 201⅓ rib cap meat, diced in a pot Remove meat from pot Add 402⅔ carrots, chopped, 201⅓ shallot, chopped, 402⅔ sticks celery, chopped Add 40266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1208 cloves garlic and 402⅔ sprigs thyme Add 75500 ml red wine, reduce by 50% Add 201⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6040 g butter and 100⅔ tsp balsamic vinegar
201⅓ tbsp mustard powder 201⅓ tbsp garlic powder 201⅓ tbsp paprika 604 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 201⅓ tbsp mustard powder, 201⅓ tbsp garlic powder, 201⅓ tbsp paprika and 604 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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