Link: youtu.be
Origin: Fallow
Serves: - 610 +
Ingredients
254⅙ kg rib of beef 2541⅔ g salt
Method
Cover 254⅙ kg rib of beef with 2541⅔ 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
101⅔ rib cap meat, diced 101⅔ rib cap fat, diced 203⅓ carrots, chopped 203⅓ sticks celery, chopped 101⅔ shallot, chopped 20333⅓ g mushrooms, sliced 610 cloves garlic 203⅓ sprigs thyme 38125 ml red wine 101⅔ litre beef stock 3050 g butter 50⅚ tsp balsamic vinegar
Meanwhile slowly render 101⅔ rib cap fat, diced on low heat Brown 101⅔ rib cap meat, diced in a pot Remove meat from pot Add 203⅓ carrots, chopped, 101⅔ shallot, chopped, 203⅓ sticks celery, chopped Add 20333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 610 cloves garlic and 203⅓ sprigs thyme Add 38125 ml red wine, reduce by 50% Add 101⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3050 g butter and 50⅚ tsp balsamic vinegar
101⅔ tbsp mustard powder 101⅔ tbsp garlic powder 101⅔ tbsp paprika 305 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 101⅔ tbsp mustard powder, 101⅔ tbsp garlic powder, 101⅔ tbsp paprika and 305 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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