Link: youtu.be
Origin: Fallow
Serves: - 1244 +
Ingredients
518⅓ kg rib of beef 5183⅓ g salt
Method
Cover 518⅓ kg rib of beef with 5183⅓ 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
207⅓ rib cap meat, diced 207⅓ rib cap fat, diced 414⅔ carrots, chopped 414⅔ sticks celery, chopped 207⅓ shallot, chopped 41466⅔ g mushrooms, sliced 1244 cloves garlic 414⅔ sprigs thyme 77750 ml red wine 207⅓ litre beef stock 6220 g butter 103⅔ tsp balsamic vinegar
Meanwhile slowly render 207⅓ rib cap fat, diced on low heat Brown 207⅓ rib cap meat, diced in a pot Remove meat from pot Add 414⅔ carrots, chopped, 207⅓ shallot, chopped, 414⅔ sticks celery, chopped Add 41466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1244 cloves garlic and 414⅔ sprigs thyme Add 77750 ml red wine, reduce by 50% Add 207⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6220 g butter and 103⅔ tsp balsamic vinegar
207⅓ tbsp mustard powder 207⅓ tbsp garlic powder 207⅓ tbsp paprika 622 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 207⅓ tbsp mustard powder, 207⅓ tbsp garlic powder, 207⅓ tbsp paprika and 622 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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