Link: youtu.be
Origin: Fallow
Serves: - 538 +
Ingredients
224⅙ kg rib of beef 2241⅔ g salt
Method
Cover 224⅙ kg rib of beef with 2241⅔ 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
89⅔ rib cap meat, diced 89⅔ rib cap fat, diced 179⅓ carrots, chopped 179⅓ sticks celery, chopped 89⅔ shallot, chopped 17933⅓ g mushrooms, sliced 538 cloves garlic 179⅓ sprigs thyme 33625 ml red wine 89⅔ litre beef stock 2690 g butter 44⅚ tsp balsamic vinegar
Meanwhile slowly render 89⅔ rib cap fat, diced on low heat Brown 89⅔ rib cap meat, diced in a pot Remove meat from pot Add 179⅓ carrots, chopped, 89⅔ shallot, chopped, 179⅓ sticks celery, chopped Add 17933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 538 cloves garlic and 179⅓ sprigs thyme Add 33625 ml red wine, reduce by 50% Add 89⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2690 g butter and 44⅚ tsp balsamic vinegar
89⅔ tbsp mustard powder 89⅔ tbsp garlic powder 89⅔ tbsp paprika 269 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 89⅔ tbsp mustard powder, 89⅔ tbsp garlic powder, 89⅔ tbsp paprika and 269 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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