Link: youtu.be
Origin: Fallow
Serves: - 614 +
Ingredients
255⅚ kg rib of beef 2558⅓ g salt
Method
Cover 255⅚ kg rib of beef with 2558⅓ 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
102⅓ rib cap meat, diced 102⅓ rib cap fat, diced 204⅔ carrots, chopped 204⅔ sticks celery, chopped 102⅓ shallot, chopped 20466⅔ g mushrooms, sliced 614 cloves garlic 204⅔ sprigs thyme 38375 ml red wine 102⅓ litre beef stock 3070 g butter 51⅙ tsp balsamic vinegar
Meanwhile slowly render 102⅓ rib cap fat, diced on low heat Brown 102⅓ rib cap meat, diced in a pot Remove meat from pot Add 204⅔ carrots, chopped, 102⅓ shallot, chopped, 204⅔ sticks celery, chopped Add 20466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 614 cloves garlic and 204⅔ sprigs thyme Add 38375 ml red wine, reduce by 50% Add 102⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3070 g butter and 51⅙ tsp balsamic vinegar
102⅓ tbsp mustard powder 102⅓ tbsp garlic powder 102⅓ tbsp paprika 307 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 102⅓ tbsp mustard powder, 102⅓ tbsp garlic powder, 102⅓ tbsp paprika and 307 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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