Link: youtu.be
Origin: Fallow
Serves: - 620 +
Ingredients
258⅓ kg rib of beef 2583⅓ g salt
Method
Cover 258⅓ kg rib of beef with 2583⅓ 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
103⅓ rib cap meat, diced 103⅓ rib cap fat, diced 206⅔ carrots, chopped 206⅔ sticks celery, chopped 103⅓ shallot, chopped 20666⅔ g mushrooms, sliced 620 cloves garlic 206⅔ sprigs thyme 38750 ml red wine 103⅓ litre beef stock 3100 g butter 51⅔ tsp balsamic vinegar
Meanwhile slowly render 103⅓ rib cap fat, diced on low heat Brown 103⅓ rib cap meat, diced in a pot Remove meat from pot Add 206⅔ carrots, chopped, 103⅓ shallot, chopped, 206⅔ sticks celery, chopped Add 20666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 620 cloves garlic and 206⅔ sprigs thyme Add 38750 ml red wine, reduce by 50% Add 103⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3100 g butter and 51⅔ tsp balsamic vinegar
103⅓ tbsp mustard powder 103⅓ tbsp garlic powder 103⅓ tbsp paprika 310 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 103⅓ tbsp mustard powder, 103⅓ tbsp garlic powder, 103⅓ tbsp paprika and 310 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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