Link: youtu.be
Origin: Fallow
Serves: - 664 +
Ingredients
276⅔ kg rib of beef 2766⅔ g salt
Method
Cover 276⅔ kg rib of beef with 2766⅔ 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
110⅔ rib cap meat, diced 110⅔ rib cap fat, diced 221⅓ carrots, chopped 221⅓ sticks celery, chopped 110⅔ shallot, chopped 22133⅓ g mushrooms, sliced 664 cloves garlic 221⅓ sprigs thyme 41500 ml red wine 110⅔ litre beef stock 3320 g butter 55⅓ tsp balsamic vinegar
Meanwhile slowly render 110⅔ rib cap fat, diced on low heat Brown 110⅔ rib cap meat, diced in a pot Remove meat from pot Add 221⅓ carrots, chopped, 110⅔ shallot, chopped, 221⅓ sticks celery, chopped Add 22133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 664 cloves garlic and 221⅓ sprigs thyme Add 41500 ml red wine, reduce by 50% Add 110⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3320 g butter and 55⅓ tsp balsamic vinegar
110⅔ tbsp mustard powder 110⅔ tbsp garlic powder 110⅔ tbsp paprika 332 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 110⅔ tbsp mustard powder, 110⅔ tbsp garlic powder, 110⅔ tbsp paprika and 332 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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