Link: youtu.be
Origin: Fallow
Serves: - 748 +
Ingredients
311⅔ kg rib of beef 3116⅔ g salt
Method
Cover 311⅔ kg rib of beef with 3116⅔ 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
124⅔ rib cap meat, diced 124⅔ rib cap fat, diced 249⅓ carrots, chopped 249⅓ sticks celery, chopped 124⅔ shallot, chopped 24933⅓ g mushrooms, sliced 748 cloves garlic 249⅓ sprigs thyme 46750 ml red wine 124⅔ litre beef stock 3740 g butter 62⅓ tsp balsamic vinegar
Meanwhile slowly render 124⅔ rib cap fat, diced on low heat Brown 124⅔ rib cap meat, diced in a pot Remove meat from pot Add 249⅓ carrots, chopped, 124⅔ shallot, chopped, 249⅓ sticks celery, chopped Add 24933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 748 cloves garlic and 249⅓ sprigs thyme Add 46750 ml red wine, reduce by 50% Add 124⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3740 g butter and 62⅓ tsp balsamic vinegar
124⅔ tbsp mustard powder 124⅔ tbsp garlic powder 124⅔ tbsp paprika 374 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 124⅔ tbsp mustard powder, 124⅔ tbsp garlic powder, 124⅔ tbsp paprika and 374 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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