Link: youtu.be
Origin: Fallow
Serves: - 544 +
Ingredients
226⅔ kg rib of beef 2266⅔ g salt
Method
Cover 226⅔ kg rib of beef with 2266⅔ 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
90⅔ rib cap meat, diced 90⅔ rib cap fat, diced 181⅓ carrots, chopped 181⅓ sticks celery, chopped 90⅔ shallot, chopped 18133⅓ g mushrooms, sliced 544 cloves garlic 181⅓ sprigs thyme 34000 ml red wine 90⅔ litre beef stock 2720 g butter 45⅓ tsp balsamic vinegar
Meanwhile slowly render 90⅔ rib cap fat, diced on low heat Brown 90⅔ rib cap meat, diced in a pot Remove meat from pot Add 181⅓ carrots, chopped, 90⅔ shallot, chopped, 181⅓ sticks celery, chopped Add 18133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 544 cloves garlic and 181⅓ sprigs thyme Add 34000 ml red wine, reduce by 50% Add 90⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2720 g butter and 45⅓ tsp balsamic vinegar
90⅔ tbsp mustard powder 90⅔ tbsp garlic powder 90⅔ tbsp paprika 272 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 90⅔ tbsp mustard powder, 90⅔ tbsp garlic powder, 90⅔ tbsp paprika and 272 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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