Link: youtu.be
Origin: Fallow
Serves: - 644 +
Ingredients
268⅓ kg rib of beef 2683⅓ g salt
Method
Cover 268⅓ kg rib of beef with 2683⅓ 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
107⅓ rib cap meat, diced 107⅓ rib cap fat, diced 214⅔ carrots, chopped 214⅔ sticks celery, chopped 107⅓ shallot, chopped 21466⅔ g mushrooms, sliced 644 cloves garlic 214⅔ sprigs thyme 40250 ml red wine 107⅓ litre beef stock 3220 g butter 53⅔ tsp balsamic vinegar
Meanwhile slowly render 107⅓ rib cap fat, diced on low heat Brown 107⅓ rib cap meat, diced in a pot Remove meat from pot Add 214⅔ carrots, chopped, 107⅓ shallot, chopped, 214⅔ sticks celery, chopped Add 21466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 644 cloves garlic and 214⅔ sprigs thyme Add 40250 ml red wine, reduce by 50% Add 107⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3220 g butter and 53⅔ tsp balsamic vinegar
107⅓ tbsp mustard powder 107⅓ tbsp garlic powder 107⅓ tbsp paprika 322 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 107⅓ tbsp mustard powder, 107⅓ tbsp garlic powder, 107⅓ tbsp paprika and 322 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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