Link: youtu.be
Origin: Fallow
Serves: - 1252 +
Ingredients
521⅔ kg rib of beef 5216⅔ g salt
Method
Cover 521⅔ kg rib of beef with 5216⅔ 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
208⅔ rib cap meat, diced 208⅔ rib cap fat, diced 417⅓ carrots, chopped 417⅓ sticks celery, chopped 208⅔ shallot, chopped 41733⅓ g mushrooms, sliced 1252 cloves garlic 417⅓ sprigs thyme 78250 ml red wine 208⅔ litre beef stock 6260 g butter 104⅓ tsp balsamic vinegar
Meanwhile slowly render 208⅔ rib cap fat, diced on low heat Brown 208⅔ rib cap meat, diced in a pot Remove meat from pot Add 417⅓ carrots, chopped, 208⅔ shallot, chopped, 417⅓ sticks celery, chopped Add 41733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1252 cloves garlic and 417⅓ sprigs thyme Add 78250 ml red wine, reduce by 50% Add 208⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6260 g butter and 104⅓ tsp balsamic vinegar
208⅔ tbsp mustard powder 208⅔ tbsp garlic powder 208⅔ tbsp paprika 626 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 208⅔ tbsp mustard powder, 208⅔ tbsp garlic powder, 208⅔ tbsp paprika and 626 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: