Link: youtu.be
Origin: Fallow
Serves: - 542 +
Ingredients
225⅚ kg rib of beef 2258⅓ g salt
Method
Cover 225⅚ kg rib of beef with 2258⅓ 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
90⅓ rib cap meat, diced 90⅓ rib cap fat, diced 180⅔ carrots, chopped 180⅔ sticks celery, chopped 90⅓ shallot, chopped 18066⅔ g mushrooms, sliced 542 cloves garlic 180⅔ sprigs thyme 33875 ml red wine 90⅓ litre beef stock 2710 g butter 45⅙ tsp balsamic vinegar
Meanwhile slowly render 90⅓ rib cap fat, diced on low heat Brown 90⅓ rib cap meat, diced in a pot Remove meat from pot Add 180⅔ carrots, chopped, 90⅓ shallot, chopped, 180⅔ sticks celery, chopped Add 18066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 542 cloves garlic and 180⅔ sprigs thyme Add 33875 ml red wine, reduce by 50% Add 90⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2710 g butter and 45⅙ tsp balsamic vinegar
90⅓ tbsp mustard powder 90⅓ tbsp garlic powder 90⅓ tbsp paprika 271 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 90⅓ tbsp mustard powder, 90⅓ tbsp garlic powder, 90⅓ tbsp paprika and 271 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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