Link: youtu.be
Origin: Fallow
Serves: - 574 +
Ingredients
239⅙ kg rib of beef 2391⅔ g salt
Method
Cover 239⅙ kg rib of beef with 2391⅔ 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
95⅔ rib cap meat, diced 95⅔ rib cap fat, diced 191⅓ carrots, chopped 191⅓ sticks celery, chopped 95⅔ shallot, chopped 19133⅓ g mushrooms, sliced 574 cloves garlic 191⅓ sprigs thyme 35875 ml red wine 95⅔ litre beef stock 2870 g butter 47⅚ tsp balsamic vinegar
Meanwhile slowly render 95⅔ rib cap fat, diced on low heat Brown 95⅔ rib cap meat, diced in a pot Remove meat from pot Add 191⅓ carrots, chopped, 95⅔ shallot, chopped, 191⅓ sticks celery, chopped Add 19133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 574 cloves garlic and 191⅓ sprigs thyme Add 35875 ml red wine, reduce by 50% Add 95⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2870 g butter and 47⅚ tsp balsamic vinegar
95⅔ tbsp mustard powder 95⅔ tbsp garlic powder 95⅔ tbsp paprika 287 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 95⅔ tbsp mustard powder, 95⅔ tbsp garlic powder, 95⅔ tbsp paprika and 287 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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