Link: youtu.be
Origin: Fallow
Serves: - 1232 +
Ingredients
513⅓ kg rib of beef 5133⅓ g salt
Method
Cover 513⅓ kg rib of beef with 5133⅓ 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
205⅓ rib cap meat, diced 205⅓ rib cap fat, diced 410⅔ carrots, chopped 410⅔ sticks celery, chopped 205⅓ shallot, chopped 41066⅔ g mushrooms, sliced 1232 cloves garlic 410⅔ sprigs thyme 77000 ml red wine 205⅓ litre beef stock 6160 g butter 102⅔ tsp balsamic vinegar
Meanwhile slowly render 205⅓ rib cap fat, diced on low heat Brown 205⅓ rib cap meat, diced in a pot Remove meat from pot Add 410⅔ carrots, chopped, 205⅓ shallot, chopped, 410⅔ sticks celery, chopped Add 41066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1232 cloves garlic and 410⅔ sprigs thyme Add 77000 ml red wine, reduce by 50% Add 205⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6160 g butter and 102⅔ tsp balsamic vinegar
205⅓ tbsp mustard powder 205⅓ tbsp garlic powder 205⅓ tbsp paprika 616 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 205⅓ tbsp mustard powder, 205⅓ tbsp garlic powder, 205⅓ tbsp paprika and 616 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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