Link: youtu.be
Origin: Fallow
Serves: - 712 +
Ingredients
296⅔ kg rib of beef 2966⅔ g salt
Method
Cover 296⅔ kg rib of beef with 2966⅔ 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
118⅔ rib cap meat, diced 118⅔ rib cap fat, diced 237⅓ carrots, chopped 237⅓ sticks celery, chopped 118⅔ shallot, chopped 23733⅓ g mushrooms, sliced 712 cloves garlic 237⅓ sprigs thyme 44500 ml red wine 118⅔ litre beef stock 3560 g butter 59⅓ tsp balsamic vinegar
Meanwhile slowly render 118⅔ rib cap fat, diced on low heat Brown 118⅔ rib cap meat, diced in a pot Remove meat from pot Add 237⅓ carrots, chopped, 118⅔ shallot, chopped, 237⅓ sticks celery, chopped Add 23733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 712 cloves garlic and 237⅓ sprigs thyme Add 44500 ml red wine, reduce by 50% Add 118⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3560 g butter and 59⅓ tsp balsamic vinegar
118⅔ tbsp mustard powder 118⅔ tbsp garlic powder 118⅔ tbsp paprika 356 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 118⅔ tbsp mustard powder, 118⅔ tbsp garlic powder, 118⅔ tbsp paprika and 356 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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