Link: youtu.be
Origin: Fallow
Serves: - 676 +
Ingredients
281⅔ kg rib of beef 2816⅔ g salt
Method
Cover 281⅔ kg rib of beef with 2816⅔ 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
112⅔ rib cap meat, diced 112⅔ rib cap fat, diced 225⅓ carrots, chopped 225⅓ sticks celery, chopped 112⅔ shallot, chopped 22533⅓ g mushrooms, sliced 676 cloves garlic 225⅓ sprigs thyme 42250 ml red wine 112⅔ litre beef stock 3380 g butter 56⅓ tsp balsamic vinegar
Meanwhile slowly render 112⅔ rib cap fat, diced on low heat Brown 112⅔ rib cap meat, diced in a pot Remove meat from pot Add 225⅓ carrots, chopped, 112⅔ shallot, chopped, 225⅓ sticks celery, chopped Add 22533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 676 cloves garlic and 225⅓ sprigs thyme Add 42250 ml red wine, reduce by 50% Add 112⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3380 g butter and 56⅓ tsp balsamic vinegar
112⅔ tbsp mustard powder 112⅔ tbsp garlic powder 112⅔ tbsp paprika 338 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 112⅔ tbsp mustard powder, 112⅔ tbsp garlic powder, 112⅔ tbsp paprika and 338 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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