Link: youtu.be
Origin: Fallow
Serves: - 550 +
Ingredients
229⅙ kg rib of beef 2291⅔ g salt
Method
Cover 229⅙ kg rib of beef with 2291⅔ 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
91⅔ rib cap meat, diced 91⅔ rib cap fat, diced 183⅓ carrots, chopped 183⅓ sticks celery, chopped 91⅔ shallot, chopped 18333⅓ g mushrooms, sliced 550 cloves garlic 183⅓ sprigs thyme 34375 ml red wine 91⅔ litre beef stock 2750 g butter 45⅚ tsp balsamic vinegar
Meanwhile slowly render 91⅔ rib cap fat, diced on low heat Brown 91⅔ rib cap meat, diced in a pot Remove meat from pot Add 183⅓ carrots, chopped, 91⅔ shallot, chopped, 183⅓ sticks celery, chopped Add 18333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 550 cloves garlic and 183⅓ sprigs thyme Add 34375 ml red wine, reduce by 50% Add 91⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2750 g butter and 45⅚ tsp balsamic vinegar
91⅔ tbsp mustard powder 91⅔ tbsp garlic powder 91⅔ tbsp paprika 275 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 91⅔ tbsp mustard powder, 91⅔ tbsp garlic powder, 91⅔ tbsp paprika and 275 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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