Link: youtu.be
Origin: Fallow
Serves: - 740 +
Ingredients
308⅓ kg rib of beef 3083⅓ g salt
Method
Cover 308⅓ kg rib of beef with 3083⅓ 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
123⅓ rib cap meat, diced 123⅓ rib cap fat, diced 246⅔ carrots, chopped 246⅔ sticks celery, chopped 123⅓ shallot, chopped 24666⅔ g mushrooms, sliced 740 cloves garlic 246⅔ sprigs thyme 46250 ml red wine 123⅓ litre beef stock 3700 g butter 61⅔ tsp balsamic vinegar
Meanwhile slowly render 123⅓ rib cap fat, diced on low heat Brown 123⅓ rib cap meat, diced in a pot Remove meat from pot Add 246⅔ carrots, chopped, 123⅓ shallot, chopped, 246⅔ sticks celery, chopped Add 24666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 740 cloves garlic and 246⅔ sprigs thyme Add 46250 ml red wine, reduce by 50% Add 123⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3700 g butter and 61⅔ tsp balsamic vinegar
123⅓ tbsp mustard powder 123⅓ tbsp garlic powder 123⅓ tbsp paprika 370 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 123⅓ tbsp mustard powder, 123⅓ tbsp garlic powder, 123⅓ tbsp paprika and 370 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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