Link: youtu.be
Origin: Fallow
Serves: - 1238 +
Ingredients
515⅚ kg rib of beef 5158⅓ g salt
Method
Cover 515⅚ kg rib of beef with 5158⅓ 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
206⅓ rib cap meat, diced 206⅓ rib cap fat, diced 412⅔ carrots, chopped 412⅔ sticks celery, chopped 206⅓ shallot, chopped 41266⅔ g mushrooms, sliced 1238 cloves garlic 412⅔ sprigs thyme 77375 ml red wine 206⅓ litre beef stock 6190 g butter 103⅙ tsp balsamic vinegar
Meanwhile slowly render 206⅓ rib cap fat, diced on low heat Brown 206⅓ rib cap meat, diced in a pot Remove meat from pot Add 412⅔ carrots, chopped, 206⅓ shallot, chopped, 412⅔ sticks celery, chopped Add 41266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1238 cloves garlic and 412⅔ sprigs thyme Add 77375 ml red wine, reduce by 50% Add 206⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6190 g butter and 103⅙ tsp balsamic vinegar
206⅓ tbsp mustard powder 206⅓ tbsp garlic powder 206⅓ tbsp paprika 619 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 206⅓ tbsp mustard powder, 206⅓ tbsp garlic powder, 206⅓ tbsp paprika and 619 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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