Link: youtu.be
Origin: Fallow
Serves: - 724 +
Ingredients
301⅔ kg rib of beef 3016⅔ g salt
Method
Cover 301⅔ kg rib of beef with 3016⅔ 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
120⅔ rib cap meat, diced 120⅔ rib cap fat, diced 241⅓ carrots, chopped 241⅓ sticks celery, chopped 120⅔ shallot, chopped 24133⅓ g mushrooms, sliced 724 cloves garlic 241⅓ sprigs thyme 45250 ml red wine 120⅔ litre beef stock 3620 g butter 60⅓ tsp balsamic vinegar
Meanwhile slowly render 120⅔ rib cap fat, diced on low heat Brown 120⅔ rib cap meat, diced in a pot Remove meat from pot Add 241⅓ carrots, chopped, 120⅔ shallot, chopped, 241⅓ sticks celery, chopped Add 24133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 724 cloves garlic and 241⅓ sprigs thyme Add 45250 ml red wine, reduce by 50% Add 120⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3620 g butter and 60⅓ tsp balsamic vinegar
120⅔ tbsp mustard powder 120⅔ tbsp garlic powder 120⅔ tbsp paprika 362 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 120⅔ tbsp mustard powder, 120⅔ tbsp garlic powder, 120⅔ tbsp paprika and 362 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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