Link: youtu.be
Origin: Fallow
Serves: - 698 +
Ingredients
290⅚ kg rib of beef 2908⅓ g salt
Method
Cover 290⅚ kg rib of beef with 2908⅓ 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
116⅓ rib cap meat, diced 116⅓ rib cap fat, diced 232⅔ carrots, chopped 232⅔ sticks celery, chopped 116⅓ shallot, chopped 23266⅔ g mushrooms, sliced 698 cloves garlic 232⅔ sprigs thyme 43625 ml red wine 116⅓ litre beef stock 3490 g butter 58⅙ tsp balsamic vinegar
Meanwhile slowly render 116⅓ rib cap fat, diced on low heat Brown 116⅓ rib cap meat, diced in a pot Remove meat from pot Add 232⅔ carrots, chopped, 116⅓ shallot, chopped, 232⅔ sticks celery, chopped Add 23266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 698 cloves garlic and 232⅔ sprigs thyme Add 43625 ml red wine, reduce by 50% Add 116⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3490 g butter and 58⅙ tsp balsamic vinegar
116⅓ tbsp mustard powder 116⅓ tbsp garlic powder 116⅓ tbsp paprika 349 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 116⅓ tbsp mustard powder, 116⅓ tbsp garlic powder, 116⅓ tbsp paprika and 349 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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