Link: youtu.be
Origin: Fallow
Serves: - 734 +
Ingredients
305⅚ kg rib of beef 3058⅓ g salt
Method
Cover 305⅚ kg rib of beef with 3058⅓ 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
122⅓ rib cap meat, diced 122⅓ rib cap fat, diced 244⅔ carrots, chopped 244⅔ sticks celery, chopped 122⅓ shallot, chopped 24466⅔ g mushrooms, sliced 734 cloves garlic 244⅔ sprigs thyme 45875 ml red wine 122⅓ litre beef stock 3670 g butter 61⅙ tsp balsamic vinegar
Meanwhile slowly render 122⅓ rib cap fat, diced on low heat Brown 122⅓ rib cap meat, diced in a pot Remove meat from pot Add 244⅔ carrots, chopped, 122⅓ shallot, chopped, 244⅔ sticks celery, chopped Add 24466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 734 cloves garlic and 244⅔ sprigs thyme Add 45875 ml red wine, reduce by 50% Add 122⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3670 g butter and 61⅙ tsp balsamic vinegar
122⅓ tbsp mustard powder 122⅓ tbsp garlic powder 122⅓ tbsp paprika 367 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 122⅓ tbsp mustard powder, 122⅓ tbsp garlic powder, 122⅓ tbsp paprika and 367 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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