Link: youtu.be
Origin: Fallow
Serves: - 692 +
Ingredients
288⅓ kg rib of beef 2883⅓ g salt
Method
Cover 288⅓ kg rib of beef with 2883⅓ 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
115⅓ rib cap meat, diced 115⅓ rib cap fat, diced 230⅔ carrots, chopped 230⅔ sticks celery, chopped 115⅓ shallot, chopped 23066⅔ g mushrooms, sliced 692 cloves garlic 230⅔ sprigs thyme 43250 ml red wine 115⅓ litre beef stock 3460 g butter 57⅔ tsp balsamic vinegar
Meanwhile slowly render 115⅓ rib cap fat, diced on low heat Brown 115⅓ rib cap meat, diced in a pot Remove meat from pot Add 230⅔ carrots, chopped, 115⅓ shallot, chopped, 230⅔ sticks celery, chopped Add 23066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 692 cloves garlic and 230⅔ sprigs thyme Add 43250 ml red wine, reduce by 50% Add 115⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3460 g butter and 57⅔ tsp balsamic vinegar
115⅓ tbsp mustard powder 115⅓ tbsp garlic powder 115⅓ tbsp paprika 346 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 115⅓ tbsp mustard powder, 115⅓ tbsp garlic powder, 115⅓ tbsp paprika and 346 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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