Link: youtu.be
Origin: Fallow
Serves: - 580 +
Ingredients
241⅔ kg rib of beef 2416⅔ g salt
Method
Cover 241⅔ kg rib of beef with 2416⅔ 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
96⅔ rib cap meat, diced 96⅔ rib cap fat, diced 193⅓ carrots, chopped 193⅓ sticks celery, chopped 96⅔ shallot, chopped 19333⅓ g mushrooms, sliced 580 cloves garlic 193⅓ sprigs thyme 36250 ml red wine 96⅔ litre beef stock 2900 g butter 48⅓ tsp balsamic vinegar
Meanwhile slowly render 96⅔ rib cap fat, diced on low heat Brown 96⅔ rib cap meat, diced in a pot Remove meat from pot Add 193⅓ carrots, chopped, 96⅔ shallot, chopped, 193⅓ sticks celery, chopped Add 19333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 580 cloves garlic and 193⅓ sprigs thyme Add 36250 ml red wine, reduce by 50% Add 96⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2900 g butter and 48⅓ tsp balsamic vinegar
96⅔ tbsp mustard powder 96⅔ tbsp garlic powder 96⅔ tbsp paprika 290 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 96⅔ tbsp mustard powder, 96⅔ tbsp garlic powder, 96⅔ tbsp paprika and 290 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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