Link: youtu.be
Origin: Fallow
Serves: - 598 +
Ingredients
249⅙ kg rib of beef 2491⅔ g salt
Method
Cover 249⅙ kg rib of beef with 2491⅔ 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
99⅔ rib cap meat, diced 99⅔ rib cap fat, diced 199⅓ carrots, chopped 199⅓ sticks celery, chopped 99⅔ shallot, chopped 19933⅓ g mushrooms, sliced 598 cloves garlic 199⅓ sprigs thyme 37375 ml red wine 99⅔ litre beef stock 2990 g butter 49⅚ tsp balsamic vinegar
Meanwhile slowly render 99⅔ rib cap fat, diced on low heat Brown 99⅔ rib cap meat, diced in a pot Remove meat from pot Add 199⅓ carrots, chopped, 99⅔ shallot, chopped, 199⅓ sticks celery, chopped Add 19933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 598 cloves garlic and 199⅓ sprigs thyme Add 37375 ml red wine, reduce by 50% Add 99⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2990 g butter and 49⅚ tsp balsamic vinegar
99⅔ tbsp mustard powder 99⅔ tbsp garlic powder 99⅔ tbsp paprika 299 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 99⅔ tbsp mustard powder, 99⅔ tbsp garlic powder, 99⅔ tbsp paprika and 299 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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