Link: youtu.be
Origin: Fallow
Serves: - 646 +
Ingredients
269⅙ kg rib of beef 2691⅔ g salt
Method
Cover 269⅙ kg rib of beef with 2691⅔ 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
107⅔ rib cap meat, diced 107⅔ rib cap fat, diced 215⅓ carrots, chopped 215⅓ sticks celery, chopped 107⅔ shallot, chopped 21533⅓ g mushrooms, sliced 646 cloves garlic 215⅓ sprigs thyme 40375 ml red wine 107⅔ litre beef stock 3230 g butter 53⅚ tsp balsamic vinegar
Meanwhile slowly render 107⅔ rib cap fat, diced on low heat Brown 107⅔ rib cap meat, diced in a pot Remove meat from pot Add 215⅓ carrots, chopped, 107⅔ shallot, chopped, 215⅓ sticks celery, chopped Add 21533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 646 cloves garlic and 215⅓ sprigs thyme Add 40375 ml red wine, reduce by 50% Add 107⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3230 g butter and 53⅚ tsp balsamic vinegar
107⅔ tbsp mustard powder 107⅔ tbsp garlic powder 107⅔ tbsp paprika 323 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 107⅔ tbsp mustard powder, 107⅔ tbsp garlic powder, 107⅔ tbsp paprika and 323 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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