Link: youtu.be
Origin: Fallow
Serves: - 694 +
Ingredients
289⅙ kg rib of beef 2891⅔ g salt
Method
Cover 289⅙ kg rib of beef with 2891⅔ 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
115⅔ rib cap meat, diced 115⅔ rib cap fat, diced 231⅓ carrots, chopped 231⅓ sticks celery, chopped 115⅔ shallot, chopped 23133⅓ g mushrooms, sliced 694 cloves garlic 231⅓ sprigs thyme 43375 ml red wine 115⅔ litre beef stock 3470 g butter 57⅚ tsp balsamic vinegar
Meanwhile slowly render 115⅔ rib cap fat, diced on low heat Brown 115⅔ rib cap meat, diced in a pot Remove meat from pot Add 231⅓ carrots, chopped, 115⅔ shallot, chopped, 231⅓ sticks celery, chopped Add 23133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 694 cloves garlic and 231⅓ sprigs thyme Add 43375 ml red wine, reduce by 50% Add 115⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3470 g butter and 57⅚ tsp balsamic vinegar
115⅔ tbsp mustard powder 115⅔ tbsp garlic powder 115⅔ tbsp paprika 347 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 115⅔ tbsp mustard powder, 115⅔ tbsp garlic powder, 115⅔ tbsp paprika and 347 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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