Link: youtu.be
Origin: Fallow
Serves: - 572 +
Ingredients
238⅓ kg rib of beef 2383⅓ g salt
Method
Cover 238⅓ kg rib of beef with 2383⅓ 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
95⅓ rib cap meat, diced 95⅓ rib cap fat, diced 190⅔ carrots, chopped 190⅔ sticks celery, chopped 95⅓ shallot, chopped 19066⅔ g mushrooms, sliced 572 cloves garlic 190⅔ sprigs thyme 35750 ml red wine 95⅓ litre beef stock 2860 g butter 47⅔ tsp balsamic vinegar
Meanwhile slowly render 95⅓ rib cap fat, diced on low heat Brown 95⅓ rib cap meat, diced in a pot Remove meat from pot Add 190⅔ carrots, chopped, 95⅓ shallot, chopped, 190⅔ sticks celery, chopped Add 19066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 572 cloves garlic and 190⅔ sprigs thyme Add 35750 ml red wine, reduce by 50% Add 95⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2860 g butter and 47⅔ tsp balsamic vinegar
95⅓ tbsp mustard powder 95⅓ tbsp garlic powder 95⅓ tbsp paprika 286 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 95⅓ tbsp mustard powder, 95⅓ tbsp garlic powder, 95⅓ tbsp paprika and 286 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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