Link: youtu.be
Origin: Fallow
Serves: - 638 +
Ingredients
265⅚ kg rib of beef 2658⅓ g salt
Method
Cover 265⅚ kg rib of beef with 2658⅓ 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
106⅓ rib cap meat, diced 106⅓ rib cap fat, diced 212⅔ carrots, chopped 212⅔ sticks celery, chopped 106⅓ shallot, chopped 21266⅔ g mushrooms, sliced 638 cloves garlic 212⅔ sprigs thyme 39875 ml red wine 106⅓ litre beef stock 3190 g butter 53⅙ tsp balsamic vinegar
Meanwhile slowly render 106⅓ rib cap fat, diced on low heat Brown 106⅓ rib cap meat, diced in a pot Remove meat from pot Add 212⅔ carrots, chopped, 106⅓ shallot, chopped, 212⅔ sticks celery, chopped Add 21266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 638 cloves garlic and 212⅔ sprigs thyme Add 39875 ml red wine, reduce by 50% Add 106⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3190 g butter and 53⅙ tsp balsamic vinegar
106⅓ tbsp mustard powder 106⅓ tbsp garlic powder 106⅓ tbsp paprika 319 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 106⅓ tbsp mustard powder, 106⅓ tbsp garlic powder, 106⅓ tbsp paprika and 319 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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