Link: youtu.be
Origin: Fallow
Serves: - 1246 +
Ingredients
519⅙ kg rib of beef 5191⅔ g salt
Method
Cover 519⅙ kg rib of beef with 5191⅔ 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
207⅔ rib cap meat, diced 207⅔ rib cap fat, diced 415⅓ carrots, chopped 415⅓ sticks celery, chopped 207⅔ shallot, chopped 41533⅓ g mushrooms, sliced 1246 cloves garlic 415⅓ sprigs thyme 77875 ml red wine 207⅔ litre beef stock 6230 g butter 103⅚ tsp balsamic vinegar
Meanwhile slowly render 207⅔ rib cap fat, diced on low heat Brown 207⅔ rib cap meat, diced in a pot Remove meat from pot Add 415⅓ carrots, chopped, 207⅔ shallot, chopped, 415⅓ sticks celery, chopped Add 41533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1246 cloves garlic and 415⅓ sprigs thyme Add 77875 ml red wine, reduce by 50% Add 207⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6230 g butter and 103⅚ tsp balsamic vinegar
207⅔ tbsp mustard powder 207⅔ tbsp garlic powder 207⅔ tbsp paprika 623 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 207⅔ tbsp mustard powder, 207⅔ tbsp garlic powder, 207⅔ tbsp paprika and 623 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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