Link: youtu.be
Origin: Fallow
Serves: - 530 +
Ingredients
220⅚ kg rib of beef 2208⅓ g salt
Method
Cover 220⅚ kg rib of beef with 2208⅓ 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
88⅓ rib cap meat, diced 88⅓ rib cap fat, diced 176⅔ carrots, chopped 176⅔ sticks celery, chopped 88⅓ shallot, chopped 17666⅔ g mushrooms, sliced 530 cloves garlic 176⅔ sprigs thyme 33125 ml red wine 88⅓ litre beef stock 2650 g butter 44⅙ tsp balsamic vinegar
Meanwhile slowly render 88⅓ rib cap fat, diced on low heat Brown 88⅓ rib cap meat, diced in a pot Remove meat from pot Add 176⅔ carrots, chopped, 88⅓ shallot, chopped, 176⅔ sticks celery, chopped Add 17666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 530 cloves garlic and 176⅔ sprigs thyme Add 33125 ml red wine, reduce by 50% Add 88⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2650 g butter and 44⅙ tsp balsamic vinegar
88⅓ tbsp mustard powder 88⅓ tbsp garlic powder 88⅓ tbsp paprika 265 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 88⅓ tbsp mustard powder, 88⅓ tbsp garlic powder, 88⅓ tbsp paprika and 265 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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