Link: youtu.be
Origin: Fallow
Serves: - 512 +
Ingredients
213⅓ kg rib of beef 2133⅓ g salt
Method
Cover 213⅓ kg rib of beef with 2133⅓ 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
85⅓ rib cap meat, diced 85⅓ rib cap fat, diced 170⅔ carrots, chopped 170⅔ sticks celery, chopped 85⅓ shallot, chopped 17066⅔ g mushrooms, sliced 512 cloves garlic 170⅔ sprigs thyme 32000 ml red wine 85⅓ litre beef stock 2560 g butter 42⅔ tsp balsamic vinegar
Meanwhile slowly render 85⅓ rib cap fat, diced on low heat Brown 85⅓ rib cap meat, diced in a pot Remove meat from pot Add 170⅔ carrots, chopped, 85⅓ shallot, chopped, 170⅔ sticks celery, chopped Add 17066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 512 cloves garlic and 170⅔ sprigs thyme Add 32000 ml red wine, reduce by 50% Add 85⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2560 g butter and 42⅔ tsp balsamic vinegar
85⅓ tbsp mustard powder 85⅓ tbsp garlic powder 85⅓ tbsp paprika 256 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 85⅓ tbsp mustard powder, 85⅓ tbsp garlic powder, 85⅓ tbsp paprika and 256 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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