Link: youtu.be
Origin: Fallow
Serves: - 640 +
Ingredients
266⅔ kg rib of beef 2666⅔ g salt
Method
Cover 266⅔ kg rib of beef with 2666⅔ 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
106⅔ rib cap meat, diced 106⅔ rib cap fat, diced 213⅓ carrots, chopped 213⅓ sticks celery, chopped 106⅔ shallot, chopped 21333⅓ g mushrooms, sliced 640 cloves garlic 213⅓ sprigs thyme 40000 ml red wine 106⅔ litre beef stock 3200 g butter 53⅓ tsp balsamic vinegar
Meanwhile slowly render 106⅔ rib cap fat, diced on low heat Brown 106⅔ rib cap meat, diced in a pot Remove meat from pot Add 213⅓ carrots, chopped, 106⅔ shallot, chopped, 213⅓ sticks celery, chopped Add 21333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 640 cloves garlic and 213⅓ sprigs thyme Add 40000 ml red wine, reduce by 50% Add 106⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3200 g butter and 53⅓ tsp balsamic vinegar
106⅔ tbsp mustard powder 106⅔ tbsp garlic powder 106⅔ tbsp paprika 320 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 106⅔ tbsp mustard powder, 106⅔ tbsp garlic powder, 106⅔ tbsp paprika and 320 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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