Link: youtu.be
Origin: Fallow
Serves: - 662 +
Ingredients
275⅚ kg rib of beef 2758⅓ g salt
Method
Cover 275⅚ kg rib of beef with 2758⅓ 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
110⅓ rib cap meat, diced 110⅓ rib cap fat, diced 220⅔ carrots, chopped 220⅔ sticks celery, chopped 110⅓ shallot, chopped 22066⅔ g mushrooms, sliced 662 cloves garlic 220⅔ sprigs thyme 41375 ml red wine 110⅓ litre beef stock 3310 g butter 55⅙ tsp balsamic vinegar
Meanwhile slowly render 110⅓ rib cap fat, diced on low heat Brown 110⅓ rib cap meat, diced in a pot Remove meat from pot Add 220⅔ carrots, chopped, 110⅓ shallot, chopped, 220⅔ sticks celery, chopped Add 22066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 662 cloves garlic and 220⅔ sprigs thyme Add 41375 ml red wine, reduce by 50% Add 110⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3310 g butter and 55⅙ tsp balsamic vinegar
110⅓ tbsp mustard powder 110⅓ tbsp garlic powder 110⅓ tbsp paprika 331 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 110⅓ tbsp mustard powder, 110⅓ tbsp garlic powder, 110⅓ tbsp paprika and 331 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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