Link: youtu.be
Origin: Fallow
Serves: - 608 +
Ingredients
253⅓ kg rib of beef 2533⅓ g salt
Method
Cover 253⅓ kg rib of beef with 2533⅓ 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
101⅓ rib cap meat, diced 101⅓ rib cap fat, diced 202⅔ carrots, chopped 202⅔ sticks celery, chopped 101⅓ shallot, chopped 20266⅔ g mushrooms, sliced 608 cloves garlic 202⅔ sprigs thyme 38000 ml red wine 101⅓ litre beef stock 3040 g butter 50⅔ tsp balsamic vinegar
Meanwhile slowly render 101⅓ rib cap fat, diced on low heat Brown 101⅓ rib cap meat, diced in a pot Remove meat from pot Add 202⅔ carrots, chopped, 101⅓ shallot, chopped, 202⅔ sticks celery, chopped Add 20266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 608 cloves garlic and 202⅔ sprigs thyme Add 38000 ml red wine, reduce by 50% Add 101⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3040 g butter and 50⅔ tsp balsamic vinegar
101⅓ tbsp mustard powder 101⅓ tbsp garlic powder 101⅓ tbsp paprika 304 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 101⅓ tbsp mustard powder, 101⅓ tbsp garlic powder, 101⅓ tbsp paprika and 304 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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