Link: youtu.be
Origin: Fallow
Serves: - 602 +
Ingredients
250⅚ kg rib of beef 2508⅓ g salt
Method
Cover 250⅚ kg rib of beef with 2508⅓ 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
100⅓ rib cap meat, diced 100⅓ rib cap fat, diced 200⅔ carrots, chopped 200⅔ sticks celery, chopped 100⅓ shallot, chopped 20066⅔ g mushrooms, sliced 602 cloves garlic 200⅔ sprigs thyme 37625 ml red wine 100⅓ litre beef stock 3010 g butter 50⅙ tsp balsamic vinegar
Meanwhile slowly render 100⅓ rib cap fat, diced on low heat Brown 100⅓ rib cap meat, diced in a pot Remove meat from pot Add 200⅔ carrots, chopped, 100⅓ shallot, chopped, 200⅔ sticks celery, chopped Add 20066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 602 cloves garlic and 200⅔ sprigs thyme Add 37625 ml red wine, reduce by 50% Add 100⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3010 g butter and 50⅙ tsp balsamic vinegar
100⅓ tbsp mustard powder 100⅓ tbsp garlic powder 100⅓ tbsp paprika 301 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 100⅓ tbsp mustard powder, 100⅓ tbsp garlic powder, 100⅓ tbsp paprika and 301 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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