Link: youtu.be
Origin: Fallow
Serves: - 1220 +
Ingredients
508⅓ kg rib of beef 5083⅓ g salt
Method
Cover 508⅓ kg rib of beef with 5083⅓ 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
203⅓ rib cap meat, diced 203⅓ rib cap fat, diced 406⅔ carrots, chopped 406⅔ sticks celery, chopped 203⅓ shallot, chopped 40666⅔ g mushrooms, sliced 1220 cloves garlic 406⅔ sprigs thyme 76250 ml red wine 203⅓ litre beef stock 6100 g butter 101⅔ tsp balsamic vinegar
Meanwhile slowly render 203⅓ rib cap fat, diced on low heat Brown 203⅓ rib cap meat, diced in a pot Remove meat from pot Add 406⅔ carrots, chopped, 203⅓ shallot, chopped, 406⅔ sticks celery, chopped Add 40666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1220 cloves garlic and 406⅔ sprigs thyme Add 76250 ml red wine, reduce by 50% Add 203⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6100 g butter and 101⅔ tsp balsamic vinegar
203⅓ tbsp mustard powder 203⅓ tbsp garlic powder 203⅓ tbsp paprika 610 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 203⅓ tbsp mustard powder, 203⅓ tbsp garlic powder, 203⅓ tbsp paprika and 610 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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