Link: youtu.be
Origin: Fallow
Serves: - 616 +
Ingredients
256⅔ kg rib of beef 2566⅔ g salt
Method
Cover 256⅔ kg rib of beef with 2566⅔ 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
102⅔ rib cap meat, diced 102⅔ rib cap fat, diced 205⅓ carrots, chopped 205⅓ sticks celery, chopped 102⅔ shallot, chopped 20533⅓ g mushrooms, sliced 616 cloves garlic 205⅓ sprigs thyme 38500 ml red wine 102⅔ litre beef stock 3080 g butter 51⅓ tsp balsamic vinegar
Meanwhile slowly render 102⅔ rib cap fat, diced on low heat Brown 102⅔ rib cap meat, diced in a pot Remove meat from pot Add 205⅓ carrots, chopped, 102⅔ shallot, chopped, 205⅓ sticks celery, chopped Add 20533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 616 cloves garlic and 205⅓ sprigs thyme Add 38500 ml red wine, reduce by 50% Add 102⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3080 g butter and 51⅓ tsp balsamic vinegar
102⅔ tbsp mustard powder 102⅔ tbsp garlic powder 102⅔ tbsp paprika 308 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 102⅔ tbsp mustard powder, 102⅔ tbsp garlic powder, 102⅔ tbsp paprika and 308 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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