Link: youtu.be
Origin: Fallow
Serves: - 622 +
Ingredients
259⅙ kg rib of beef 2591⅔ g salt
Method
Cover 259⅙ kg rib of beef with 2591⅔ 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
103⅔ rib cap meat, diced 103⅔ rib cap fat, diced 207⅓ carrots, chopped 207⅓ sticks celery, chopped 103⅔ shallot, chopped 20733⅓ g mushrooms, sliced 622 cloves garlic 207⅓ sprigs thyme 38875 ml red wine 103⅔ litre beef stock 3110 g butter 51⅚ tsp balsamic vinegar
Meanwhile slowly render 103⅔ rib cap fat, diced on low heat Brown 103⅔ rib cap meat, diced in a pot Remove meat from pot Add 207⅓ carrots, chopped, 103⅔ shallot, chopped, 207⅓ sticks celery, chopped Add 20733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 622 cloves garlic and 207⅓ sprigs thyme Add 38875 ml red wine, reduce by 50% Add 103⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3110 g butter and 51⅚ tsp balsamic vinegar
103⅔ tbsp mustard powder 103⅔ tbsp garlic powder 103⅔ tbsp paprika 311 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 103⅔ tbsp mustard powder, 103⅔ tbsp garlic powder, 103⅔ tbsp paprika and 311 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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