Link: youtu.be
Origin: Fallow
Serves: - 562 +
Ingredients
234⅙ kg rib of beef 2341⅔ g salt
Method
Cover 234⅙ kg rib of beef with 2341⅔ 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
93⅔ rib cap meat, diced 93⅔ rib cap fat, diced 187⅓ carrots, chopped 187⅓ sticks celery, chopped 93⅔ shallot, chopped 18733⅓ g mushrooms, sliced 562 cloves garlic 187⅓ sprigs thyme 35125 ml red wine 93⅔ litre beef stock 2810 g butter 46⅚ tsp balsamic vinegar
Meanwhile slowly render 93⅔ rib cap fat, diced on low heat Brown 93⅔ rib cap meat, diced in a pot Remove meat from pot Add 187⅓ carrots, chopped, 93⅔ shallot, chopped, 187⅓ sticks celery, chopped Add 18733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 562 cloves garlic and 187⅓ sprigs thyme Add 35125 ml red wine, reduce by 50% Add 93⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2810 g butter and 46⅚ tsp balsamic vinegar
93⅔ tbsp mustard powder 93⅔ tbsp garlic powder 93⅔ tbsp paprika 281 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 93⅔ tbsp mustard powder, 93⅔ tbsp garlic powder, 93⅔ tbsp paprika and 281 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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