Link: youtu.be
Origin: Fallow
Serves: - 746 +
Ingredients
310⅚ kg rib of beef 3108⅓ g salt
Method
Cover 310⅚ kg rib of beef with 3108⅓ 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
124⅓ rib cap meat, diced 124⅓ rib cap fat, diced 248⅔ carrots, chopped 248⅔ sticks celery, chopped 124⅓ shallot, chopped 24866⅔ g mushrooms, sliced 746 cloves garlic 248⅔ sprigs thyme 46625 ml red wine 124⅓ litre beef stock 3730 g butter 62⅙ tsp balsamic vinegar
Meanwhile slowly render 124⅓ rib cap fat, diced on low heat Brown 124⅓ rib cap meat, diced in a pot Remove meat from pot Add 248⅔ carrots, chopped, 124⅓ shallot, chopped, 248⅔ sticks celery, chopped Add 24866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 746 cloves garlic and 248⅔ sprigs thyme Add 46625 ml red wine, reduce by 50% Add 124⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3730 g butter and 62⅙ tsp balsamic vinegar
124⅓ tbsp mustard powder 124⅓ tbsp garlic powder 124⅓ tbsp paprika 373 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 124⅓ tbsp mustard powder, 124⅓ tbsp garlic powder, 124⅓ tbsp paprika and 373 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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