Link: youtu.be
Origin: Fallow
Serves: - 586 +
Ingredients
244⅙ kg rib of beef 2441⅔ g salt
Method
Cover 244⅙ kg rib of beef with 2441⅔ 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
97⅔ rib cap meat, diced 97⅔ rib cap fat, diced 195⅓ carrots, chopped 195⅓ sticks celery, chopped 97⅔ shallot, chopped 19533⅓ g mushrooms, sliced 586 cloves garlic 195⅓ sprigs thyme 36625 ml red wine 97⅔ litre beef stock 2930 g butter 48⅚ tsp balsamic vinegar
Meanwhile slowly render 97⅔ rib cap fat, diced on low heat Brown 97⅔ rib cap meat, diced in a pot Remove meat from pot Add 195⅓ carrots, chopped, 97⅔ shallot, chopped, 195⅓ sticks celery, chopped Add 19533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 586 cloves garlic and 195⅓ sprigs thyme Add 36625 ml red wine, reduce by 50% Add 97⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2930 g butter and 48⅚ tsp balsamic vinegar
97⅔ tbsp mustard powder 97⅔ tbsp garlic powder 97⅔ tbsp paprika 293 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 97⅔ tbsp mustard powder, 97⅔ tbsp garlic powder, 97⅔ tbsp paprika and 293 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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