Link: youtu.be
Origin: Fallow
Serves: - 554 +
Ingredients
230⅚ kg rib of beef 2308⅓ g salt
Method
Cover 230⅚ kg rib of beef with 2308⅓ 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
92⅓ rib cap meat, diced 92⅓ rib cap fat, diced 184⅔ carrots, chopped 184⅔ sticks celery, chopped 92⅓ shallot, chopped 18466⅔ g mushrooms, sliced 554 cloves garlic 184⅔ sprigs thyme 34625 ml red wine 92⅓ litre beef stock 2770 g butter 46⅙ tsp balsamic vinegar
Meanwhile slowly render 92⅓ rib cap fat, diced on low heat Brown 92⅓ rib cap meat, diced in a pot Remove meat from pot Add 184⅔ carrots, chopped, 92⅓ shallot, chopped, 184⅔ sticks celery, chopped Add 18466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 554 cloves garlic and 184⅔ sprigs thyme Add 34625 ml red wine, reduce by 50% Add 92⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2770 g butter and 46⅙ tsp balsamic vinegar
92⅓ tbsp mustard powder 92⅓ tbsp garlic powder 92⅓ tbsp paprika 277 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 92⅓ tbsp mustard powder, 92⅓ tbsp garlic powder, 92⅓ tbsp paprika and 277 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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