Link: youtu.be
Origin: Fallow
Serves: - 548 +
Ingredients
228⅓ kg rib of beef 2283⅓ g salt
Method
Cover 228⅓ kg rib of beef with 2283⅓ 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
91⅓ rib cap meat, diced 91⅓ rib cap fat, diced 182⅔ carrots, chopped 182⅔ sticks celery, chopped 91⅓ shallot, chopped 18266⅔ g mushrooms, sliced 548 cloves garlic 182⅔ sprigs thyme 34250 ml red wine 91⅓ litre beef stock 2740 g butter 45⅔ tsp balsamic vinegar
Meanwhile slowly render 91⅓ rib cap fat, diced on low heat Brown 91⅓ rib cap meat, diced in a pot Remove meat from pot Add 182⅔ carrots, chopped, 91⅓ shallot, chopped, 182⅔ sticks celery, chopped Add 18266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 548 cloves garlic and 182⅔ sprigs thyme Add 34250 ml red wine, reduce by 50% Add 91⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2740 g butter and 45⅔ tsp balsamic vinegar
91⅓ tbsp mustard powder 91⅓ tbsp garlic powder 91⅓ tbsp paprika 274 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 91⅓ tbsp mustard powder, 91⅓ tbsp garlic powder, 91⅓ tbsp paprika and 274 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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