Link: youtu.be
Origin: Fallow
Serves: - 742 +
Ingredients
309⅙ kg rib of beef 3091⅔ g salt
Method
Cover 309⅙ kg rib of beef with 3091⅔ 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
123⅔ rib cap meat, diced 123⅔ rib cap fat, diced 247⅓ carrots, chopped 247⅓ sticks celery, chopped 123⅔ shallot, chopped 24733⅓ g mushrooms, sliced 742 cloves garlic 247⅓ sprigs thyme 46375 ml red wine 123⅔ litre beef stock 3710 g butter 61⅚ tsp balsamic vinegar
Meanwhile slowly render 123⅔ rib cap fat, diced on low heat Brown 123⅔ rib cap meat, diced in a pot Remove meat from pot Add 247⅓ carrots, chopped, 123⅔ shallot, chopped, 247⅓ sticks celery, chopped Add 24733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 742 cloves garlic and 247⅓ sprigs thyme Add 46375 ml red wine, reduce by 50% Add 123⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3710 g butter and 61⅚ tsp balsamic vinegar
123⅔ tbsp mustard powder 123⅔ tbsp garlic powder 123⅔ tbsp paprika 371 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 123⅔ tbsp mustard powder, 123⅔ tbsp garlic powder, 123⅔ tbsp paprika and 371 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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