Link: youtu.be
Origin: Fallow
Serves: - 1210 +
Ingredients
504⅙ kg rib of beef 5041⅔ g salt
Method
Cover 504⅙ kg rib of beef with 5041⅔ 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
201⅔ rib cap meat, diced 201⅔ rib cap fat, diced 403⅓ carrots, chopped 403⅓ sticks celery, chopped 201⅔ shallot, chopped 40333⅓ g mushrooms, sliced 1210 cloves garlic 403⅓ sprigs thyme 75625 ml red wine 201⅔ litre beef stock 6050 g butter 100⅚ tsp balsamic vinegar
Meanwhile slowly render 201⅔ rib cap fat, diced on low heat Brown 201⅔ rib cap meat, diced in a pot Remove meat from pot Add 403⅓ carrots, chopped, 201⅔ shallot, chopped, 403⅓ sticks celery, chopped Add 40333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1210 cloves garlic and 403⅓ sprigs thyme Add 75625 ml red wine, reduce by 50% Add 201⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6050 g butter and 100⅚ tsp balsamic vinegar
201⅔ tbsp mustard powder 201⅔ tbsp garlic powder 201⅔ tbsp paprika 605 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 201⅔ tbsp mustard powder, 201⅔ tbsp garlic powder, 201⅔ tbsp paprika and 605 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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