Link: youtu.be
Origin: Fallow
Serves: - 682 +
Ingredients
284⅙ kg rib of beef 2841⅔ g salt
Method
Cover 284⅙ kg rib of beef with 2841⅔ 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
113⅔ rib cap meat, diced 113⅔ rib cap fat, diced 227⅓ carrots, chopped 227⅓ sticks celery, chopped 113⅔ shallot, chopped 22733⅓ g mushrooms, sliced 682 cloves garlic 227⅓ sprigs thyme 42625 ml red wine 113⅔ litre beef stock 3410 g butter 56⅚ tsp balsamic vinegar
Meanwhile slowly render 113⅔ rib cap fat, diced on low heat Brown 113⅔ rib cap meat, diced in a pot Remove meat from pot Add 227⅓ carrots, chopped, 113⅔ shallot, chopped, 227⅓ sticks celery, chopped Add 22733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 682 cloves garlic and 227⅓ sprigs thyme Add 42625 ml red wine, reduce by 50% Add 113⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3410 g butter and 56⅚ tsp balsamic vinegar
113⅔ tbsp mustard powder 113⅔ tbsp garlic powder 113⅔ tbsp paprika 341 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 113⅔ tbsp mustard powder, 113⅔ tbsp garlic powder, 113⅔ tbsp paprika and 341 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: