Link: youtu.be
Origin: Fallow
Serves: - 634 +
Ingredients
264⅙ kg rib of beef 2641⅔ g salt
Method
Cover 264⅙ kg rib of beef with 2641⅔ 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
105⅔ rib cap meat, diced 105⅔ rib cap fat, diced 211⅓ carrots, chopped 211⅓ sticks celery, chopped 105⅔ shallot, chopped 21133⅓ g mushrooms, sliced 634 cloves garlic 211⅓ sprigs thyme 39625 ml red wine 105⅔ litre beef stock 3170 g butter 52⅚ tsp balsamic vinegar
Meanwhile slowly render 105⅔ rib cap fat, diced on low heat Brown 105⅔ rib cap meat, diced in a pot Remove meat from pot Add 211⅓ carrots, chopped, 105⅔ shallot, chopped, 211⅓ sticks celery, chopped Add 21133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 634 cloves garlic and 211⅓ sprigs thyme Add 39625 ml red wine, reduce by 50% Add 105⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3170 g butter and 52⅚ tsp balsamic vinegar
105⅔ tbsp mustard powder 105⅔ tbsp garlic powder 105⅔ tbsp paprika 317 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 105⅔ tbsp mustard powder, 105⅔ tbsp garlic powder, 105⅔ tbsp paprika and 317 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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