Link: youtu.be
Origin: Fallow
Serves: - 1250 +
Ingredients
520⅚ kg rib of beef 5208⅓ g salt
Method
Cover 520⅚ kg rib of beef with 5208⅓ 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
208⅓ rib cap meat, diced 208⅓ rib cap fat, diced 416⅔ carrots, chopped 416⅔ sticks celery, chopped 208⅓ shallot, chopped 41666⅔ g mushrooms, sliced 1250 cloves garlic 416⅔ sprigs thyme 78125 ml red wine 208⅓ litre beef stock 6250 g butter 104⅙ tsp balsamic vinegar
Meanwhile slowly render 208⅓ rib cap fat, diced on low heat Brown 208⅓ rib cap meat, diced in a pot Remove meat from pot Add 416⅔ carrots, chopped, 208⅓ shallot, chopped, 416⅔ sticks celery, chopped Add 41666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1250 cloves garlic and 416⅔ sprigs thyme Add 78125 ml red wine, reduce by 50% Add 208⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6250 g butter and 104⅙ tsp balsamic vinegar
208⅓ tbsp mustard powder 208⅓ tbsp garlic powder 208⅓ tbsp paprika 625 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 208⅓ tbsp mustard powder, 208⅓ tbsp garlic powder, 208⅓ tbsp paprika and 625 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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