Link: youtu.be
Origin: Fallow
Serves: - 686 +
Ingredients
285⅚ kg rib of beef 2858⅓ g salt
Method
Cover 285⅚ kg rib of beef with 2858⅓ 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
114⅓ rib cap meat, diced 114⅓ rib cap fat, diced 228⅔ carrots, chopped 228⅔ sticks celery, chopped 114⅓ shallot, chopped 22866⅔ g mushrooms, sliced 686 cloves garlic 228⅔ sprigs thyme 42875 ml red wine 114⅓ litre beef stock 3430 g butter 57⅙ tsp balsamic vinegar
Meanwhile slowly render 114⅓ rib cap fat, diced on low heat Brown 114⅓ rib cap meat, diced in a pot Remove meat from pot Add 228⅔ carrots, chopped, 114⅓ shallot, chopped, 228⅔ sticks celery, chopped Add 22866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 686 cloves garlic and 228⅔ sprigs thyme Add 42875 ml red wine, reduce by 50% Add 114⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3430 g butter and 57⅙ tsp balsamic vinegar
114⅓ tbsp mustard powder 114⅓ tbsp garlic powder 114⅓ tbsp paprika 343 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 114⅓ tbsp mustard powder, 114⅓ tbsp garlic powder, 114⅓ tbsp paprika and 343 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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