Link: youtu.be
Origin: Fallow
Serves: - 736 +
Ingredients
306⅔ kg rib of beef 3066⅔ g salt
Method
Cover 306⅔ kg rib of beef with 3066⅔ 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
122⅔ rib cap meat, diced 122⅔ rib cap fat, diced 245⅓ carrots, chopped 245⅓ sticks celery, chopped 122⅔ shallot, chopped 24533⅓ g mushrooms, sliced 736 cloves garlic 245⅓ sprigs thyme 46000 ml red wine 122⅔ litre beef stock 3680 g butter 61⅓ tsp balsamic vinegar
Meanwhile slowly render 122⅔ rib cap fat, diced on low heat Brown 122⅔ rib cap meat, diced in a pot Remove meat from pot Add 245⅓ carrots, chopped, 122⅔ shallot, chopped, 245⅓ sticks celery, chopped Add 24533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 736 cloves garlic and 245⅓ sprigs thyme Add 46000 ml red wine, reduce by 50% Add 122⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3680 g butter and 61⅓ tsp balsamic vinegar
122⅔ tbsp mustard powder 122⅔ tbsp garlic powder 122⅔ tbsp paprika 368 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 122⅔ tbsp mustard powder, 122⅔ tbsp garlic powder, 122⅔ tbsp paprika and 368 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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