Link: youtu.be
Origin: Fallow
Serves: - 710 +
Ingredients
295⅚ kg rib of beef 2958⅓ g salt
Method
Cover 295⅚ kg rib of beef with 2958⅓ 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
118⅓ rib cap meat, diced 118⅓ rib cap fat, diced 236⅔ carrots, chopped 236⅔ sticks celery, chopped 118⅓ shallot, chopped 23666⅔ g mushrooms, sliced 710 cloves garlic 236⅔ sprigs thyme 44375 ml red wine 118⅓ litre beef stock 3550 g butter 59⅙ tsp balsamic vinegar
Meanwhile slowly render 118⅓ rib cap fat, diced on low heat Brown 118⅓ rib cap meat, diced in a pot Remove meat from pot Add 236⅔ carrots, chopped, 118⅓ shallot, chopped, 236⅔ sticks celery, chopped Add 23666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 710 cloves garlic and 236⅔ sprigs thyme Add 44375 ml red wine, reduce by 50% Add 118⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3550 g butter and 59⅙ tsp balsamic vinegar
118⅓ tbsp mustard powder 118⅓ tbsp garlic powder 118⅓ tbsp paprika 355 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 118⅓ tbsp mustard powder, 118⅓ tbsp garlic powder, 118⅓ tbsp paprika and 355 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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