Link: youtu.be
Origin: Fallow
Serves: - 1228 +
Ingredients
511⅔ kg rib of beef 5116⅔ g salt
Method
Cover 511⅔ kg rib of beef with 5116⅔ 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
204⅔ rib cap meat, diced 204⅔ rib cap fat, diced 409⅓ carrots, chopped 409⅓ sticks celery, chopped 204⅔ shallot, chopped 40933⅓ g mushrooms, sliced 1228 cloves garlic 409⅓ sprigs thyme 76750 ml red wine 204⅔ litre beef stock 6140 g butter 102⅓ tsp balsamic vinegar
Meanwhile slowly render 204⅔ rib cap fat, diced on low heat Brown 204⅔ rib cap meat, diced in a pot Remove meat from pot Add 409⅓ carrots, chopped, 204⅔ shallot, chopped, 409⅓ sticks celery, chopped Add 40933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1228 cloves garlic and 409⅓ sprigs thyme Add 76750 ml red wine, reduce by 50% Add 204⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6140 g butter and 102⅓ tsp balsamic vinegar
204⅔ tbsp mustard powder 204⅔ tbsp garlic powder 204⅔ tbsp paprika 614 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 204⅔ tbsp mustard powder, 204⅔ tbsp garlic powder, 204⅔ tbsp paprika and 614 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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