Link: youtu.be
Origin: Fallow
Serves: - 1264 +
Ingredients
526⅔ kg rib of beef 5266⅔ g salt
Method
Cover 526⅔ kg rib of beef with 5266⅔ 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
210⅔ rib cap meat, diced 210⅔ rib cap fat, diced 421⅓ carrots, chopped 421⅓ sticks celery, chopped 210⅔ shallot, chopped 42133⅓ g mushrooms, sliced 1264 cloves garlic 421⅓ sprigs thyme 79000 ml red wine 210⅔ litre beef stock 6320 g butter 105⅓ tsp balsamic vinegar
Meanwhile slowly render 210⅔ rib cap fat, diced on low heat Brown 210⅔ rib cap meat, diced in a pot Remove meat from pot Add 421⅓ carrots, chopped, 210⅔ shallot, chopped, 421⅓ sticks celery, chopped Add 42133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1264 cloves garlic and 421⅓ sprigs thyme Add 79000 ml red wine, reduce by 50% Add 210⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6320 g butter and 105⅓ tsp balsamic vinegar
210⅔ tbsp mustard powder 210⅔ tbsp garlic powder 210⅔ tbsp paprika 632 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 210⅔ tbsp mustard powder, 210⅔ tbsp garlic powder, 210⅔ tbsp paprika and 632 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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