Link: youtu.be
Origin: Fallow
Serves: - 604 +
Ingredients
251⅔ kg rib of beef 2516⅔ g salt
Method
Cover 251⅔ kg rib of beef with 2516⅔ 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
100⅔ rib cap meat, diced 100⅔ rib cap fat, diced 201⅓ carrots, chopped 201⅓ sticks celery, chopped 100⅔ shallot, chopped 20133⅓ g mushrooms, sliced 604 cloves garlic 201⅓ sprigs thyme 37750 ml red wine 100⅔ litre beef stock 3020 g butter 50⅓ tsp balsamic vinegar
Meanwhile slowly render 100⅔ rib cap fat, diced on low heat Brown 100⅔ rib cap meat, diced in a pot Remove meat from pot Add 201⅓ carrots, chopped, 100⅔ shallot, chopped, 201⅓ sticks celery, chopped Add 20133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 604 cloves garlic and 201⅓ sprigs thyme Add 37750 ml red wine, reduce by 50% Add 100⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3020 g butter and 50⅓ tsp balsamic vinegar
100⅔ tbsp mustard powder 100⅔ tbsp garlic powder 100⅔ tbsp paprika 302 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 100⅔ tbsp mustard powder, 100⅔ tbsp garlic powder, 100⅔ tbsp paprika and 302 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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