Link: youtu.be
Origin: Fallow
Serves: - 674 +
Ingredients
280⅚ kg rib of beef 2808⅓ g salt
Method
Cover 280⅚ kg rib of beef with 2808⅓ 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
112⅓ rib cap meat, diced 112⅓ rib cap fat, diced 224⅔ carrots, chopped 224⅔ sticks celery, chopped 112⅓ shallot, chopped 22466⅔ g mushrooms, sliced 674 cloves garlic 224⅔ sprigs thyme 42125 ml red wine 112⅓ litre beef stock 3370 g butter 56⅙ tsp balsamic vinegar
Meanwhile slowly render 112⅓ rib cap fat, diced on low heat Brown 112⅓ rib cap meat, diced in a pot Remove meat from pot Add 224⅔ carrots, chopped, 112⅓ shallot, chopped, 224⅔ sticks celery, chopped Add 22466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 674 cloves garlic and 224⅔ sprigs thyme Add 42125 ml red wine, reduce by 50% Add 112⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3370 g butter and 56⅙ tsp balsamic vinegar
112⅓ tbsp mustard powder 112⅓ tbsp garlic powder 112⅓ tbsp paprika 337 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 112⅓ tbsp mustard powder, 112⅓ tbsp garlic powder, 112⅓ tbsp paprika and 337 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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