Link: youtu.be
Origin: Fallow
Serves: - 1226 +
Ingredients
510⅚ kg rib of beef 5108⅓ g salt
Method
Cover 510⅚ kg rib of beef with 5108⅓ 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
204⅓ rib cap meat, diced 204⅓ rib cap fat, diced 408⅔ carrots, chopped 408⅔ sticks celery, chopped 204⅓ shallot, chopped 40866⅔ g mushrooms, sliced 1226 cloves garlic 408⅔ sprigs thyme 76625 ml red wine 204⅓ litre beef stock 6130 g butter 102⅙ tsp balsamic vinegar
Meanwhile slowly render 204⅓ rib cap fat, diced on low heat Brown 204⅓ rib cap meat, diced in a pot Remove meat from pot Add 408⅔ carrots, chopped, 204⅓ shallot, chopped, 408⅔ sticks celery, chopped Add 40866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1226 cloves garlic and 408⅔ sprigs thyme Add 76625 ml red wine, reduce by 50% Add 204⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6130 g butter and 102⅙ tsp balsamic vinegar
204⅓ tbsp mustard powder 204⅓ tbsp garlic powder 204⅓ tbsp paprika 613 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 204⅓ tbsp mustard powder, 204⅓ tbsp garlic powder, 204⅓ tbsp paprika and 613 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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