Link: youtu.be
Origin: Fallow
Serves: - 526 +
Ingredients
219⅙ kg rib of beef 2191⅔ g salt
Method
Cover 219⅙ kg rib of beef with 2191⅔ 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
87⅔ rib cap meat, diced 87⅔ rib cap fat, diced 175⅓ carrots, chopped 175⅓ sticks celery, chopped 87⅔ shallot, chopped 17533⅓ g mushrooms, sliced 526 cloves garlic 175⅓ sprigs thyme 32875 ml red wine 87⅔ litre beef stock 2630 g butter 43⅚ tsp balsamic vinegar
Meanwhile slowly render 87⅔ rib cap fat, diced on low heat Brown 87⅔ rib cap meat, diced in a pot Remove meat from pot Add 175⅓ carrots, chopped, 87⅔ shallot, chopped, 175⅓ sticks celery, chopped Add 17533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 526 cloves garlic and 175⅓ sprigs thyme Add 32875 ml red wine, reduce by 50% Add 87⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2630 g butter and 43⅚ tsp balsamic vinegar
87⅔ tbsp mustard powder 87⅔ tbsp garlic powder 87⅔ tbsp paprika 263 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 87⅔ tbsp mustard powder, 87⅔ tbsp garlic powder, 87⅔ tbsp paprika and 263 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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