Link: youtu.be
Origin: Fallow
Serves: - 680 +
Ingredients
283⅓ kg rib of beef 2833⅓ g salt
Method
Cover 283⅓ kg rib of beef with 2833⅓ 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
113⅓ rib cap meat, diced 113⅓ rib cap fat, diced 226⅔ carrots, chopped 226⅔ sticks celery, chopped 113⅓ shallot, chopped 22666⅔ g mushrooms, sliced 680 cloves garlic 226⅔ sprigs thyme 42500 ml red wine 113⅓ litre beef stock 3400 g butter 56⅔ tsp balsamic vinegar
Meanwhile slowly render 113⅓ rib cap fat, diced on low heat Brown 113⅓ rib cap meat, diced in a pot Remove meat from pot Add 226⅔ carrots, chopped, 113⅓ shallot, chopped, 226⅔ sticks celery, chopped Add 22666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 680 cloves garlic and 226⅔ sprigs thyme Add 42500 ml red wine, reduce by 50% Add 113⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3400 g butter and 56⅔ tsp balsamic vinegar
113⅓ tbsp mustard powder 113⅓ tbsp garlic powder 113⅓ tbsp paprika 340 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 113⅓ tbsp mustard powder, 113⅓ tbsp garlic powder, 113⅓ tbsp paprika and 340 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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