Link: youtu.be
Origin: Fallow
Serves: - 730 +
Ingredients
304⅙ kg rib of beef 3041⅔ g salt
Method
Cover 304⅙ kg rib of beef with 3041⅔ 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
121⅔ rib cap meat, diced 121⅔ rib cap fat, diced 243⅓ carrots, chopped 243⅓ sticks celery, chopped 121⅔ shallot, chopped 24333⅓ g mushrooms, sliced 730 cloves garlic 243⅓ sprigs thyme 45625 ml red wine 121⅔ litre beef stock 3650 g butter 60⅚ tsp balsamic vinegar
Meanwhile slowly render 121⅔ rib cap fat, diced on low heat Brown 121⅔ rib cap meat, diced in a pot Remove meat from pot Add 243⅓ carrots, chopped, 121⅔ shallot, chopped, 243⅓ sticks celery, chopped Add 24333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 730 cloves garlic and 243⅓ sprigs thyme Add 45625 ml red wine, reduce by 50% Add 121⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3650 g butter and 60⅚ tsp balsamic vinegar
121⅔ tbsp mustard powder 121⅔ tbsp garlic powder 121⅔ tbsp paprika 365 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 121⅔ tbsp mustard powder, 121⅔ tbsp garlic powder, 121⅔ tbsp paprika and 365 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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