Link: youtu.be
Origin: Fallow
Serves: - 524 +
Ingredients
218⅓ kg rib of beef 2183⅓ g salt
Method
Cover 218⅓ kg rib of beef with 2183⅓ 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
87⅓ rib cap meat, diced 87⅓ rib cap fat, diced 174⅔ carrots, chopped 174⅔ sticks celery, chopped 87⅓ shallot, chopped 17466⅔ g mushrooms, sliced 524 cloves garlic 174⅔ sprigs thyme 32750 ml red wine 87⅓ litre beef stock 2620 g butter 43⅔ tsp balsamic vinegar
Meanwhile slowly render 87⅓ rib cap fat, diced on low heat Brown 87⅓ rib cap meat, diced in a pot Remove meat from pot Add 174⅔ carrots, chopped, 87⅓ shallot, chopped, 174⅔ sticks celery, chopped Add 17466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 524 cloves garlic and 174⅔ sprigs thyme Add 32750 ml red wine, reduce by 50% Add 87⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2620 g butter and 43⅔ tsp balsamic vinegar
87⅓ tbsp mustard powder 87⅓ tbsp garlic powder 87⅓ tbsp paprika 262 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 87⅓ tbsp mustard powder, 87⅓ tbsp garlic powder, 87⅓ tbsp paprika and 262 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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