Link: youtu.be
Origin: Fallow
Serves: - 1216 +
Ingredients
506⅔ kg rib of beef 5066⅔ g salt
Method
Cover 506⅔ kg rib of beef with 5066⅔ 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
202⅔ rib cap meat, diced 202⅔ rib cap fat, diced 405⅓ carrots, chopped 405⅓ sticks celery, chopped 202⅔ shallot, chopped 40533⅓ g mushrooms, sliced 1216 cloves garlic 405⅓ sprigs thyme 76000 ml red wine 202⅔ litre beef stock 6080 g butter 101⅓ tsp balsamic vinegar
Meanwhile slowly render 202⅔ rib cap fat, diced on low heat Brown 202⅔ rib cap meat, diced in a pot Remove meat from pot Add 405⅓ carrots, chopped, 202⅔ shallot, chopped, 405⅓ sticks celery, chopped Add 40533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1216 cloves garlic and 405⅓ sprigs thyme Add 76000 ml red wine, reduce by 50% Add 202⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6080 g butter and 101⅓ tsp balsamic vinegar
202⅔ tbsp mustard powder 202⅔ tbsp garlic powder 202⅔ tbsp paprika 608 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 202⅔ tbsp mustard powder, 202⅔ tbsp garlic powder, 202⅔ tbsp paprika and 608 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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