Link: youtu.be
Origin: Fallow
Serves: - 658 +
Ingredients
274⅙ kg rib of beef 2741⅔ g salt
Method
Cover 274⅙ kg rib of beef with 2741⅔ 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
109⅔ rib cap meat, diced 109⅔ rib cap fat, diced 219⅓ carrots, chopped 219⅓ sticks celery, chopped 109⅔ shallot, chopped 21933⅓ g mushrooms, sliced 658 cloves garlic 219⅓ sprigs thyme 41125 ml red wine 109⅔ litre beef stock 3290 g butter 54⅚ tsp balsamic vinegar
Meanwhile slowly render 109⅔ rib cap fat, diced on low heat Brown 109⅔ rib cap meat, diced in a pot Remove meat from pot Add 219⅓ carrots, chopped, 109⅔ shallot, chopped, 219⅓ sticks celery, chopped Add 21933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 658 cloves garlic and 219⅓ sprigs thyme Add 41125 ml red wine, reduce by 50% Add 109⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3290 g butter and 54⅚ tsp balsamic vinegar
109⅔ tbsp mustard powder 109⅔ tbsp garlic powder 109⅔ tbsp paprika 329 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 109⅔ tbsp mustard powder, 109⅔ tbsp garlic powder, 109⅔ tbsp paprika and 329 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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