Link: youtu.be
Origin: Fallow
Serves: - 1212 +
Ingredients
505 kg rib of beef 5050 g salt
Method
Cover 505 kg rib of beef with 5050 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
202 rib cap meat, diced 202 rib cap fat, diced 404 carrots, chopped 404 sticks celery, chopped 202 shallot, chopped 40400 g mushrooms, sliced 1212 cloves garlic 404 sprigs thyme 75750 ml red wine 202 litre beef stock 6060 g butter 101 tsp balsamic vinegar
Meanwhile slowly render 202 rib cap fat, diced on low heat Brown 202 rib cap meat, diced in a pot Remove meat from pot Add 404 carrots, chopped, 202 shallot, chopped, 404 sticks celery, chopped Add 40400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1212 cloves garlic and 404 sprigs thyme Add 75750 ml red wine, reduce by 50% Add 202 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6060 g butter and 101 tsp balsamic vinegar
202 tbsp mustard powder 202 tbsp garlic powder 202 tbsp paprika 606 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 202 tbsp mustard powder, 202 tbsp garlic powder, 202 tbsp paprika and 606 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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