Link: youtu.be
Origin: Fallow
Serves: - 650 +
Ingredients
270⅚ kg rib of beef 2708⅓ g salt
Method
Cover 270⅚ kg rib of beef with 2708⅓ 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
108⅓ rib cap meat, diced 108⅓ rib cap fat, diced 216⅔ carrots, chopped 216⅔ sticks celery, chopped 108⅓ shallot, chopped 21666⅔ g mushrooms, sliced 650 cloves garlic 216⅔ sprigs thyme 40625 ml red wine 108⅓ litre beef stock 3250 g butter 54⅙ tsp balsamic vinegar
Meanwhile slowly render 108⅓ rib cap fat, diced on low heat Brown 108⅓ rib cap meat, diced in a pot Remove meat from pot Add 216⅔ carrots, chopped, 108⅓ shallot, chopped, 216⅔ sticks celery, chopped Add 21666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 650 cloves garlic and 216⅔ sprigs thyme Add 40625 ml red wine, reduce by 50% Add 108⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3250 g butter and 54⅙ tsp balsamic vinegar
108⅓ tbsp mustard powder 108⅓ tbsp garlic powder 108⅓ tbsp paprika 325 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 108⅓ tbsp mustard powder, 108⅓ tbsp garlic powder, 108⅓ tbsp paprika and 325 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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