Link: youtu.be
Origin: Fallow
Serves: - 560 +
Ingredients
233⅓ kg rib of beef 2333⅓ g salt
Method
Cover 233⅓ kg rib of beef with 2333⅓ 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
93⅓ rib cap meat, diced 93⅓ rib cap fat, diced 186⅔ carrots, chopped 186⅔ sticks celery, chopped 93⅓ shallot, chopped 18666⅔ g mushrooms, sliced 560 cloves garlic 186⅔ sprigs thyme 35000 ml red wine 93⅓ litre beef stock 2800 g butter 46⅔ tsp balsamic vinegar
Meanwhile slowly render 93⅓ rib cap fat, diced on low heat Brown 93⅓ rib cap meat, diced in a pot Remove meat from pot Add 186⅔ carrots, chopped, 93⅓ shallot, chopped, 186⅔ sticks celery, chopped Add 18666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 560 cloves garlic and 186⅔ sprigs thyme Add 35000 ml red wine, reduce by 50% Add 93⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2800 g butter and 46⅔ tsp balsamic vinegar
93⅓ tbsp mustard powder 93⅓ tbsp garlic powder 93⅓ tbsp paprika 280 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 93⅓ tbsp mustard powder, 93⅓ tbsp garlic powder, 93⅓ tbsp paprika and 280 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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