Link: youtu.be
Origin: Fallow
Serves: - 716 +
Ingredients
298⅓ kg rib of beef 2983⅓ g salt
Method
Cover 298⅓ kg rib of beef with 2983⅓ 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
119⅓ rib cap meat, diced 119⅓ rib cap fat, diced 238⅔ carrots, chopped 238⅔ sticks celery, chopped 119⅓ shallot, chopped 23866⅔ g mushrooms, sliced 716 cloves garlic 238⅔ sprigs thyme 44750 ml red wine 119⅓ litre beef stock 3580 g butter 59⅔ tsp balsamic vinegar
Meanwhile slowly render 119⅓ rib cap fat, diced on low heat Brown 119⅓ rib cap meat, diced in a pot Remove meat from pot Add 238⅔ carrots, chopped, 119⅓ shallot, chopped, 238⅔ sticks celery, chopped Add 23866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 716 cloves garlic and 238⅔ sprigs thyme Add 44750 ml red wine, reduce by 50% Add 119⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3580 g butter and 59⅔ tsp balsamic vinegar
119⅓ tbsp mustard powder 119⅓ tbsp garlic powder 119⅓ tbsp paprika 358 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 119⅓ tbsp mustard powder, 119⅓ tbsp garlic powder, 119⅓ tbsp paprika and 358 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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