Link: youtu.be
Origin: Fallow
Serves: - 592 +
Ingredients
246⅔ kg rib of beef 2466⅔ g salt
Method
Cover 246⅔ kg rib of beef with 2466⅔ 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
98⅔ rib cap meat, diced 98⅔ rib cap fat, diced 197⅓ carrots, chopped 197⅓ sticks celery, chopped 98⅔ shallot, chopped 19733⅓ g mushrooms, sliced 592 cloves garlic 197⅓ sprigs thyme 37000 ml red wine 98⅔ litre beef stock 2960 g butter 49⅓ tsp balsamic vinegar
Meanwhile slowly render 98⅔ rib cap fat, diced on low heat Brown 98⅔ rib cap meat, diced in a pot Remove meat from pot Add 197⅓ carrots, chopped, 98⅔ shallot, chopped, 197⅓ sticks celery, chopped Add 19733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 592 cloves garlic and 197⅓ sprigs thyme Add 37000 ml red wine, reduce by 50% Add 98⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2960 g butter and 49⅓ tsp balsamic vinegar
98⅔ tbsp mustard powder 98⅔ tbsp garlic powder 98⅔ tbsp paprika 296 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 98⅔ tbsp mustard powder, 98⅔ tbsp garlic powder, 98⅔ tbsp paprika and 296 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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