Link: youtu.be
Origin: Fallow
Serves: - 1240 +
Ingredients
516⅔ kg rib of beef 5166⅔ g salt
Method
Cover 516⅔ kg rib of beef with 5166⅔ 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
206⅔ rib cap meat, diced 206⅔ rib cap fat, diced 413⅓ carrots, chopped 413⅓ sticks celery, chopped 206⅔ shallot, chopped 41333⅓ g mushrooms, sliced 1240 cloves garlic 413⅓ sprigs thyme 77500 ml red wine 206⅔ litre beef stock 6200 g butter 103⅓ tsp balsamic vinegar
Meanwhile slowly render 206⅔ rib cap fat, diced on low heat Brown 206⅔ rib cap meat, diced in a pot Remove meat from pot Add 413⅓ carrots, chopped, 206⅔ shallot, chopped, 413⅓ sticks celery, chopped Add 41333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1240 cloves garlic and 413⅓ sprigs thyme Add 77500 ml red wine, reduce by 50% Add 206⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6200 g butter and 103⅓ tsp balsamic vinegar
206⅔ tbsp mustard powder 206⅔ tbsp garlic powder 206⅔ tbsp paprika 620 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 206⅔ tbsp mustard powder, 206⅔ tbsp garlic powder, 206⅔ tbsp paprika and 620 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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