Link: youtu.be
Origin: Fallow
Serves: - 514 +
Ingredients
214⅙ kg rib of beef 2141⅔ g salt
Method
Cover 214⅙ kg rib of beef with 2141⅔ 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
85⅔ rib cap meat, diced 85⅔ rib cap fat, diced 171⅓ carrots, chopped 171⅓ sticks celery, chopped 85⅔ shallot, chopped 17133⅓ g mushrooms, sliced 514 cloves garlic 171⅓ sprigs thyme 32125 ml red wine 85⅔ litre beef stock 2570 g butter 42⅚ tsp balsamic vinegar
Meanwhile slowly render 85⅔ rib cap fat, diced on low heat Brown 85⅔ rib cap meat, diced in a pot Remove meat from pot Add 171⅓ carrots, chopped, 85⅔ shallot, chopped, 171⅓ sticks celery, chopped Add 17133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 514 cloves garlic and 171⅓ sprigs thyme Add 32125 ml red wine, reduce by 50% Add 85⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2570 g butter and 42⅚ tsp balsamic vinegar
85⅔ tbsp mustard powder 85⅔ tbsp garlic powder 85⅔ tbsp paprika 257 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 85⅔ tbsp mustard powder, 85⅔ tbsp garlic powder, 85⅔ tbsp paprika and 257 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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