Link: youtu.be
Origin: Fallow
Serves: - 704 +
Ingredients
293⅓ kg rib of beef 2933⅓ g salt
Method
Cover 293⅓ kg rib of beef with 2933⅓ 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
117⅓ rib cap meat, diced 117⅓ rib cap fat, diced 234⅔ carrots, chopped 234⅔ sticks celery, chopped 117⅓ shallot, chopped 23466⅔ g mushrooms, sliced 704 cloves garlic 234⅔ sprigs thyme 44000 ml red wine 117⅓ litre beef stock 3520 g butter 58⅔ tsp balsamic vinegar
Meanwhile slowly render 117⅓ rib cap fat, diced on low heat Brown 117⅓ rib cap meat, diced in a pot Remove meat from pot Add 234⅔ carrots, chopped, 117⅓ shallot, chopped, 234⅔ sticks celery, chopped Add 23466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 704 cloves garlic and 234⅔ sprigs thyme Add 44000 ml red wine, reduce by 50% Add 117⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3520 g butter and 58⅔ tsp balsamic vinegar
117⅓ tbsp mustard powder 117⅓ tbsp garlic powder 117⅓ tbsp paprika 352 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 117⅓ tbsp mustard powder, 117⅓ tbsp garlic powder, 117⅓ tbsp paprika and 352 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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