Link: youtu.be
Origin: Fallow
Serves: - 632 +
Ingredients
263⅓ kg rib of beef 2633⅓ g salt
Method
Cover 263⅓ kg rib of beef with 2633⅓ 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
105⅓ rib cap meat, diced 105⅓ rib cap fat, diced 210⅔ carrots, chopped 210⅔ sticks celery, chopped 105⅓ shallot, chopped 21066⅔ g mushrooms, sliced 632 cloves garlic 210⅔ sprigs thyme 39500 ml red wine 105⅓ litre beef stock 3160 g butter 52⅔ tsp balsamic vinegar
Meanwhile slowly render 105⅓ rib cap fat, diced on low heat Brown 105⅓ rib cap meat, diced in a pot Remove meat from pot Add 210⅔ carrots, chopped, 105⅓ shallot, chopped, 210⅔ sticks celery, chopped Add 21066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 632 cloves garlic and 210⅔ sprigs thyme Add 39500 ml red wine, reduce by 50% Add 105⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3160 g butter and 52⅔ tsp balsamic vinegar
105⅓ tbsp mustard powder 105⅓ tbsp garlic powder 105⅓ tbsp paprika 316 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 105⅓ tbsp mustard powder, 105⅓ tbsp garlic powder, 105⅓ tbsp paprika and 316 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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