Link: youtu.be
Origin: Fallow
Serves: - 670 +
Ingredients
279⅙ kg rib of beef 2791⅔ g salt
Method
Cover 279⅙ kg rib of beef with 2791⅔ 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
111⅔ rib cap meat, diced 111⅔ rib cap fat, diced 223⅓ carrots, chopped 223⅓ sticks celery, chopped 111⅔ shallot, chopped 22333⅓ g mushrooms, sliced 670 cloves garlic 223⅓ sprigs thyme 41875 ml red wine 111⅔ litre beef stock 3350 g butter 55⅚ tsp balsamic vinegar
Meanwhile slowly render 111⅔ rib cap fat, diced on low heat Brown 111⅔ rib cap meat, diced in a pot Remove meat from pot Add 223⅓ carrots, chopped, 111⅔ shallot, chopped, 223⅓ sticks celery, chopped Add 22333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 670 cloves garlic and 223⅓ sprigs thyme Add 41875 ml red wine, reduce by 50% Add 111⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3350 g butter and 55⅚ tsp balsamic vinegar
111⅔ tbsp mustard powder 111⅔ tbsp garlic powder 111⅔ tbsp paprika 335 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 111⅔ tbsp mustard powder, 111⅔ tbsp garlic powder, 111⅔ tbsp paprika and 335 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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