Link: youtu.be
Origin: Fallow
Serves: - 584 +
Ingredients
243⅓ kg rib of beef 2433⅓ g salt
Method
Cover 243⅓ kg rib of beef with 2433⅓ 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
97⅓ rib cap meat, diced 97⅓ rib cap fat, diced 194⅔ carrots, chopped 194⅔ sticks celery, chopped 97⅓ shallot, chopped 19466⅔ g mushrooms, sliced 584 cloves garlic 194⅔ sprigs thyme 36500 ml red wine 97⅓ litre beef stock 2920 g butter 48⅔ tsp balsamic vinegar
Meanwhile slowly render 97⅓ rib cap fat, diced on low heat Brown 97⅓ rib cap meat, diced in a pot Remove meat from pot Add 194⅔ carrots, chopped, 97⅓ shallot, chopped, 194⅔ sticks celery, chopped Add 19466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 584 cloves garlic and 194⅔ sprigs thyme Add 36500 ml red wine, reduce by 50% Add 97⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2920 g butter and 48⅔ tsp balsamic vinegar
97⅓ tbsp mustard powder 97⅓ tbsp garlic powder 97⅓ tbsp paprika 292 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 97⅓ tbsp mustard powder, 97⅓ tbsp garlic powder, 97⅓ tbsp paprika and 292 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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