Link: youtu.be
Origin: Fallow
Serves: - 508 +
Ingredients
211⅔ kg rib of beef 2116⅔ g salt
Method
Cover 211⅔ kg rib of beef with 2116⅔ 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
84⅔ rib cap meat, diced 84⅔ rib cap fat, diced 169⅓ carrots, chopped 169⅓ sticks celery, chopped 84⅔ shallot, chopped 16933⅓ g mushrooms, sliced 508 cloves garlic 169⅓ sprigs thyme 31750 ml red wine 84⅔ litre beef stock 2540 g butter 42⅓ tsp balsamic vinegar
Meanwhile slowly render 84⅔ rib cap fat, diced on low heat Brown 84⅔ rib cap meat, diced in a pot Remove meat from pot Add 169⅓ carrots, chopped, 84⅔ shallot, chopped, 169⅓ sticks celery, chopped Add 16933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 508 cloves garlic and 169⅓ sprigs thyme Add 31750 ml red wine, reduce by 50% Add 84⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2540 g butter and 42⅓ tsp balsamic vinegar
84⅔ tbsp mustard powder 84⅔ tbsp garlic powder 84⅔ tbsp paprika 254 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 84⅔ tbsp mustard powder, 84⅔ tbsp garlic powder, 84⅔ tbsp paprika and 254 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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