Link: youtu.be
Origin: Fallow
Serves: - 590 +
Ingredients
245⅚ kg rib of beef 2458⅓ g salt
Method
Cover 245⅚ kg rib of beef with 2458⅓ 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
98⅓ rib cap meat, diced 98⅓ rib cap fat, diced 196⅔ carrots, chopped 196⅔ sticks celery, chopped 98⅓ shallot, chopped 19666⅔ g mushrooms, sliced 590 cloves garlic 196⅔ sprigs thyme 36875 ml red wine 98⅓ litre beef stock 2950 g butter 49⅙ tsp balsamic vinegar
Meanwhile slowly render 98⅓ rib cap fat, diced on low heat Brown 98⅓ rib cap meat, diced in a pot Remove meat from pot Add 196⅔ carrots, chopped, 98⅓ shallot, chopped, 196⅔ sticks celery, chopped Add 19666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 590 cloves garlic and 196⅔ sprigs thyme Add 36875 ml red wine, reduce by 50% Add 98⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2950 g butter and 49⅙ tsp balsamic vinegar
98⅓ tbsp mustard powder 98⅓ tbsp garlic powder 98⅓ tbsp paprika 295 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 98⅓ tbsp mustard powder, 98⅓ tbsp garlic powder, 98⅓ tbsp paprika and 295 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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