Link: youtu.be
Origin: Fallow
Serves: - 668 +
Ingredients
278⅓ kg rib of beef 2783⅓ g salt
Method
Cover 278⅓ kg rib of beef with 2783⅓ 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
111⅓ rib cap meat, diced 111⅓ rib cap fat, diced 222⅔ carrots, chopped 222⅔ sticks celery, chopped 111⅓ shallot, chopped 22266⅔ g mushrooms, sliced 668 cloves garlic 222⅔ sprigs thyme 41750 ml red wine 111⅓ litre beef stock 3340 g butter 55⅔ tsp balsamic vinegar
Meanwhile slowly render 111⅓ rib cap fat, diced on low heat Brown 111⅓ rib cap meat, diced in a pot Remove meat from pot Add 222⅔ carrots, chopped, 111⅓ shallot, chopped, 222⅔ sticks celery, chopped Add 22266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 668 cloves garlic and 222⅔ sprigs thyme Add 41750 ml red wine, reduce by 50% Add 111⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3340 g butter and 55⅔ tsp balsamic vinegar
111⅓ tbsp mustard powder 111⅓ tbsp garlic powder 111⅓ tbsp paprika 334 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 111⅓ tbsp mustard powder, 111⅓ tbsp garlic powder, 111⅓ tbsp paprika and 334 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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