Link: youtu.be
Origin: Fallow
Serves: - 532 +
Ingredients
221⅔ kg rib of beef 2216⅔ g salt
Method
Cover 221⅔ kg rib of beef with 2216⅔ 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
88⅔ rib cap meat, diced 88⅔ rib cap fat, diced 177⅓ carrots, chopped 177⅓ sticks celery, chopped 88⅔ shallot, chopped 17733⅓ g mushrooms, sliced 532 cloves garlic 177⅓ sprigs thyme 33250 ml red wine 88⅔ litre beef stock 2660 g butter 44⅓ tsp balsamic vinegar
Meanwhile slowly render 88⅔ rib cap fat, diced on low heat Brown 88⅔ rib cap meat, diced in a pot Remove meat from pot Add 177⅓ carrots, chopped, 88⅔ shallot, chopped, 177⅓ sticks celery, chopped Add 17733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 532 cloves garlic and 177⅓ sprigs thyme Add 33250 ml red wine, reduce by 50% Add 88⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2660 g butter and 44⅓ tsp balsamic vinegar
88⅔ tbsp mustard powder 88⅔ tbsp garlic powder 88⅔ tbsp paprika 266 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 88⅔ tbsp mustard powder, 88⅔ tbsp garlic powder, 88⅔ tbsp paprika and 266 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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