Link: youtu.be
Origin: Fallow
Serves: - 1214 +
Ingredients
505⅚ kg rib of beef 5058⅓ g salt
Method
Cover 505⅚ kg rib of beef with 5058⅓ 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
202⅓ rib cap meat, diced 202⅓ rib cap fat, diced 404⅔ carrots, chopped 404⅔ sticks celery, chopped 202⅓ shallot, chopped 40466⅔ g mushrooms, sliced 1214 cloves garlic 404⅔ sprigs thyme 75875 ml red wine 202⅓ litre beef stock 6070 g butter 101⅙ tsp balsamic vinegar
Meanwhile slowly render 202⅓ rib cap fat, diced on low heat Brown 202⅓ rib cap meat, diced in a pot Remove meat from pot Add 404⅔ carrots, chopped, 202⅓ shallot, chopped, 404⅔ sticks celery, chopped Add 40466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1214 cloves garlic and 404⅔ sprigs thyme Add 75875 ml red wine, reduce by 50% Add 202⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6070 g butter and 101⅙ tsp balsamic vinegar
202⅓ tbsp mustard powder 202⅓ tbsp garlic powder 202⅓ tbsp paprika 607 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 202⅓ tbsp mustard powder, 202⅓ tbsp garlic powder, 202⅓ tbsp paprika and 607 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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