Link: youtu.be
Origin: Fallow
Serves: - 1234 +
Ingredients
514⅙ kg rib of beef 5141⅔ g salt
Method
Cover 514⅙ kg rib of beef with 5141⅔ 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
205⅔ rib cap meat, diced 205⅔ rib cap fat, diced 411⅓ carrots, chopped 411⅓ sticks celery, chopped 205⅔ shallot, chopped 41133⅓ g mushrooms, sliced 1234 cloves garlic 411⅓ sprigs thyme 77125 ml red wine 205⅔ litre beef stock 6170 g butter 102⅚ tsp balsamic vinegar
Meanwhile slowly render 205⅔ rib cap fat, diced on low heat Brown 205⅔ rib cap meat, diced in a pot Remove meat from pot Add 411⅓ carrots, chopped, 205⅔ shallot, chopped, 411⅓ sticks celery, chopped Add 41133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1234 cloves garlic and 411⅓ sprigs thyme Add 77125 ml red wine, reduce by 50% Add 205⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6170 g butter and 102⅚ tsp balsamic vinegar
205⅔ tbsp mustard powder 205⅔ tbsp garlic powder 205⅔ tbsp paprika 617 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 205⅔ tbsp mustard powder, 205⅔ tbsp garlic powder, 205⅔ tbsp paprika and 617 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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