Link: youtu.be
Origin: Fallow
Serves: - 464 +
Ingredients
193⅓ kg rib of beef 1933⅓ g salt
Method
Cover 193⅓ kg rib of beef with 1933⅓ 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
77⅓ rib cap meat, diced 77⅓ rib cap fat, diced 154⅔ carrots, chopped 154⅔ sticks celery, chopped 77⅓ shallot, chopped 15466⅔ g mushrooms, sliced 464 cloves garlic 154⅔ sprigs thyme 29000 ml red wine 77⅓ litre beef stock 2320 g butter 38⅔ tsp balsamic vinegar
Meanwhile slowly render 77⅓ rib cap fat, diced on low heat Brown 77⅓ rib cap meat, diced in a pot Remove meat from pot Add 154⅔ carrots, chopped, 77⅓ shallot, chopped, 154⅔ sticks celery, chopped Add 15466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 464 cloves garlic and 154⅔ sprigs thyme Add 29000 ml red wine, reduce by 50% Add 77⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2320 g butter and 38⅔ tsp balsamic vinegar
77⅓ tbsp mustard powder 77⅓ tbsp garlic powder 77⅓ tbsp paprika 232 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 77⅓ tbsp mustard powder, 77⅓ tbsp garlic powder, 77⅓ tbsp paprika and 232 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: