Link: youtu.be
Origin: Fallow
Serves: - 652 +
Ingredients
271⅔ kg rib of beef 2716⅔ g salt
Method
Cover 271⅔ kg rib of beef with 2716⅔ 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
108⅔ rib cap meat, diced 108⅔ rib cap fat, diced 217⅓ carrots, chopped 217⅓ sticks celery, chopped 108⅔ shallot, chopped 21733⅓ g mushrooms, sliced 652 cloves garlic 217⅓ sprigs thyme 40750 ml red wine 108⅔ litre beef stock 3260 g butter 54⅓ tsp balsamic vinegar
Meanwhile slowly render 108⅔ rib cap fat, diced on low heat Brown 108⅔ rib cap meat, diced in a pot Remove meat from pot Add 217⅓ carrots, chopped, 108⅔ shallot, chopped, 217⅓ sticks celery, chopped Add 21733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 652 cloves garlic and 217⅓ sprigs thyme Add 40750 ml red wine, reduce by 50% Add 108⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3260 g butter and 54⅓ tsp balsamic vinegar
108⅔ tbsp mustard powder 108⅔ tbsp garlic powder 108⅔ tbsp paprika 326 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 108⅔ tbsp mustard powder, 108⅔ tbsp garlic powder, 108⅔ tbsp paprika and 326 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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