Link: youtu.be
Origin: Fallow
Serves: - 1222 +
Ingredients
509⅙ kg rib of beef 5091⅔ g salt
Method
Cover 509⅙ kg rib of beef with 5091⅔ 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
203⅔ rib cap meat, diced 203⅔ rib cap fat, diced 407⅓ carrots, chopped 407⅓ sticks celery, chopped 203⅔ shallot, chopped 40733⅓ g mushrooms, sliced 1222 cloves garlic 407⅓ sprigs thyme 76375 ml red wine 203⅔ litre beef stock 6110 g butter 101⅚ tsp balsamic vinegar
Meanwhile slowly render 203⅔ rib cap fat, diced on low heat Brown 203⅔ rib cap meat, diced in a pot Remove meat from pot Add 407⅓ carrots, chopped, 203⅔ shallot, chopped, 407⅓ sticks celery, chopped Add 40733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1222 cloves garlic and 407⅓ sprigs thyme Add 76375 ml red wine, reduce by 50% Add 203⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6110 g butter and 101⅚ tsp balsamic vinegar
203⅔ tbsp mustard powder 203⅔ tbsp garlic powder 203⅔ tbsp paprika 611 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 203⅔ tbsp mustard powder, 203⅔ tbsp garlic powder, 203⅔ tbsp paprika and 611 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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