Link: youtu.be
Origin: Fallow
Serves: - 536 +
Ingredients
223⅓ kg rib of beef 2233⅓ g salt
Method
Cover 223⅓ kg rib of beef with 2233⅓ 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
89⅓ rib cap meat, diced 89⅓ rib cap fat, diced 178⅔ carrots, chopped 178⅔ sticks celery, chopped 89⅓ shallot, chopped 17866⅔ g mushrooms, sliced 536 cloves garlic 178⅔ sprigs thyme 33500 ml red wine 89⅓ litre beef stock 2680 g butter 44⅔ tsp balsamic vinegar
Meanwhile slowly render 89⅓ rib cap fat, diced on low heat Brown 89⅓ rib cap meat, diced in a pot Remove meat from pot Add 178⅔ carrots, chopped, 89⅓ shallot, chopped, 178⅔ sticks celery, chopped Add 17866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 536 cloves garlic and 178⅔ sprigs thyme Add 33500 ml red wine, reduce by 50% Add 89⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2680 g butter and 44⅔ tsp balsamic vinegar
89⅓ tbsp mustard powder 89⅓ tbsp garlic powder 89⅓ tbsp paprika 268 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 89⅓ tbsp mustard powder, 89⅓ tbsp garlic powder, 89⅓ tbsp paprika and 268 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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