Link: youtu.be
Origin: Fallow
Serves: - 752 +
Ingredients
313⅓ kg rib of beef 3133⅓ g salt
Method
Cover 313⅓ kg rib of beef with 3133⅓ 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
125⅓ rib cap meat, diced 125⅓ rib cap fat, diced 250⅔ carrots, chopped 250⅔ sticks celery, chopped 125⅓ shallot, chopped 25066⅔ g mushrooms, sliced 752 cloves garlic 250⅔ sprigs thyme 47000 ml red wine 125⅓ litre beef stock 3760 g butter 62⅔ tsp balsamic vinegar
Meanwhile slowly render 125⅓ rib cap fat, diced on low heat Brown 125⅓ rib cap meat, diced in a pot Remove meat from pot Add 250⅔ carrots, chopped, 125⅓ shallot, chopped, 250⅔ sticks celery, chopped Add 25066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 752 cloves garlic and 250⅔ sprigs thyme Add 47000 ml red wine, reduce by 50% Add 125⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3760 g butter and 62⅔ tsp balsamic vinegar
125⅓ tbsp mustard powder 125⅓ tbsp garlic powder 125⅓ tbsp paprika 376 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 125⅓ tbsp mustard powder, 125⅓ tbsp garlic powder, 125⅓ tbsp paprika and 376 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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