Link: youtu.be
Origin: Fallow
Serves: - 728 +
Ingredients
303⅓ kg rib of beef 3033⅓ g salt
Method
Cover 303⅓ kg rib of beef with 3033⅓ 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
121⅓ rib cap meat, diced 121⅓ rib cap fat, diced 242⅔ carrots, chopped 242⅔ sticks celery, chopped 121⅓ shallot, chopped 24266⅔ g mushrooms, sliced 728 cloves garlic 242⅔ sprigs thyme 45500 ml red wine 121⅓ litre beef stock 3640 g butter 60⅔ tsp balsamic vinegar
Meanwhile slowly render 121⅓ rib cap fat, diced on low heat Brown 121⅓ rib cap meat, diced in a pot Remove meat from pot Add 242⅔ carrots, chopped, 121⅓ shallot, chopped, 242⅔ sticks celery, chopped Add 24266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 728 cloves garlic and 242⅔ sprigs thyme Add 45500 ml red wine, reduce by 50% Add 121⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3640 g butter and 60⅔ tsp balsamic vinegar
121⅓ tbsp mustard powder 121⅓ tbsp garlic powder 121⅓ tbsp paprika 364 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 121⅓ tbsp mustard powder, 121⅓ tbsp garlic powder, 121⅓ tbsp paprika and 364 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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