Link: youtu.be
Origin: Fallow
Serves: - 722 +
Ingredients
300⅚ kg rib of beef 3008⅓ g salt
Method
Cover 300⅚ kg rib of beef with 3008⅓ 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
120⅓ rib cap meat, diced 120⅓ rib cap fat, diced 240⅔ carrots, chopped 240⅔ sticks celery, chopped 120⅓ shallot, chopped 24066⅔ g mushrooms, sliced 722 cloves garlic 240⅔ sprigs thyme 45125 ml red wine 120⅓ litre beef stock 3610 g butter 60⅙ tsp balsamic vinegar
Meanwhile slowly render 120⅓ rib cap fat, diced on low heat Brown 120⅓ rib cap meat, diced in a pot Remove meat from pot Add 240⅔ carrots, chopped, 120⅓ shallot, chopped, 240⅔ sticks celery, chopped Add 24066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 722 cloves garlic and 240⅔ sprigs thyme Add 45125 ml red wine, reduce by 50% Add 120⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3610 g butter and 60⅙ tsp balsamic vinegar
120⅓ tbsp mustard powder 120⅓ tbsp garlic powder 120⅓ tbsp paprika 361 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 120⅓ tbsp mustard powder, 120⅓ tbsp garlic powder, 120⅓ tbsp paprika and 361 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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