Link: youtu.be
Origin: Fallow
Serves: - 556 +
Ingredients
231⅔ kg rib of beef 2316⅔ g salt
Method
Cover 231⅔ kg rib of beef with 2316⅔ 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
92⅔ rib cap meat, diced 92⅔ rib cap fat, diced 185⅓ carrots, chopped 185⅓ sticks celery, chopped 92⅔ shallot, chopped 18533⅓ g mushrooms, sliced 556 cloves garlic 185⅓ sprigs thyme 34750 ml red wine 92⅔ litre beef stock 2780 g butter 46⅓ tsp balsamic vinegar
Meanwhile slowly render 92⅔ rib cap fat, diced on low heat Brown 92⅔ rib cap meat, diced in a pot Remove meat from pot Add 185⅓ carrots, chopped, 92⅔ shallot, chopped, 185⅓ sticks celery, chopped Add 18533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 556 cloves garlic and 185⅓ sprigs thyme Add 34750 ml red wine, reduce by 50% Add 92⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2780 g butter and 46⅓ tsp balsamic vinegar
92⅔ tbsp mustard powder 92⅔ tbsp garlic powder 92⅔ tbsp paprika 278 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 92⅔ tbsp mustard powder, 92⅔ tbsp garlic powder, 92⅔ tbsp paprika and 278 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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