Link: youtu.be
Origin: Fallow
Serves: - 520 +
Ingredients
216⅔ kg rib of beef 2166⅔ g salt
Method
Cover 216⅔ kg rib of beef with 2166⅔ 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
86⅔ rib cap meat, diced 86⅔ rib cap fat, diced 173⅓ carrots, chopped 173⅓ sticks celery, chopped 86⅔ shallot, chopped 17333⅓ g mushrooms, sliced 520 cloves garlic 173⅓ sprigs thyme 32500 ml red wine 86⅔ litre beef stock 2600 g butter 43⅓ tsp balsamic vinegar
Meanwhile slowly render 86⅔ rib cap fat, diced on low heat Brown 86⅔ rib cap meat, diced in a pot Remove meat from pot Add 173⅓ carrots, chopped, 86⅔ shallot, chopped, 173⅓ sticks celery, chopped Add 17333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 520 cloves garlic and 173⅓ sprigs thyme Add 32500 ml red wine, reduce by 50% Add 86⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2600 g butter and 43⅓ tsp balsamic vinegar
86⅔ tbsp mustard powder 86⅔ tbsp garlic powder 86⅔ tbsp paprika 260 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 86⅔ tbsp mustard powder, 86⅔ tbsp garlic powder, 86⅔ tbsp paprika and 260 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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