Link: youtu.be
Origin: Fallow
Serves: - 518 +
Ingredients
215⅚ kg rib of beef 2158⅓ g salt
Method
Cover 215⅚ kg rib of beef with 2158⅓ 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
86⅓ rib cap meat, diced 86⅓ rib cap fat, diced 172⅔ carrots, chopped 172⅔ sticks celery, chopped 86⅓ shallot, chopped 17266⅔ g mushrooms, sliced 518 cloves garlic 172⅔ sprigs thyme 32375 ml red wine 86⅓ litre beef stock 2590 g butter 43⅙ tsp balsamic vinegar
Meanwhile slowly render 86⅓ rib cap fat, diced on low heat Brown 86⅓ rib cap meat, diced in a pot Remove meat from pot Add 172⅔ carrots, chopped, 86⅓ shallot, chopped, 172⅔ sticks celery, chopped Add 17266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 518 cloves garlic and 172⅔ sprigs thyme Add 32375 ml red wine, reduce by 50% Add 86⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2590 g butter and 43⅙ tsp balsamic vinegar
86⅓ tbsp mustard powder 86⅓ tbsp garlic powder 86⅓ tbsp paprika 259 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 86⅓ tbsp mustard powder, 86⅓ tbsp garlic powder, 86⅓ tbsp paprika and 259 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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