Link: youtu.be
Origin: Fallow
Serves: - 506 +
Ingredients
210⅚ kg rib of beef 2108⅓ g salt
Method
Cover 210⅚ kg rib of beef with 2108⅓ 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
84⅓ rib cap meat, diced 84⅓ rib cap fat, diced 168⅔ carrots, chopped 168⅔ sticks celery, chopped 84⅓ shallot, chopped 16866⅔ g mushrooms, sliced 506 cloves garlic 168⅔ sprigs thyme 31625 ml red wine 84⅓ litre beef stock 2530 g butter 42⅙ tsp balsamic vinegar
Meanwhile slowly render 84⅓ rib cap fat, diced on low heat Brown 84⅓ rib cap meat, diced in a pot Remove meat from pot Add 168⅔ carrots, chopped, 84⅓ shallot, chopped, 168⅔ sticks celery, chopped Add 16866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 506 cloves garlic and 168⅔ sprigs thyme Add 31625 ml red wine, reduce by 50% Add 84⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2530 g butter and 42⅙ tsp balsamic vinegar
84⅓ tbsp mustard powder 84⅓ tbsp garlic powder 84⅓ tbsp paprika 253 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 84⅓ tbsp mustard powder, 84⅓ tbsp garlic powder, 84⅓ tbsp paprika and 253 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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