Link: youtu.be
Origin: Fallow
Serves: - 754 +
Ingredients
314⅙ kg rib of beef 3141⅔ g salt
Method
Cover 314⅙ kg rib of beef with 3141⅔ 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
125⅔ rib cap meat, diced 125⅔ rib cap fat, diced 251⅓ carrots, chopped 251⅓ sticks celery, chopped 125⅔ shallot, chopped 25133⅓ g mushrooms, sliced 754 cloves garlic 251⅓ sprigs thyme 47125 ml red wine 125⅔ litre beef stock 3770 g butter 62⅚ tsp balsamic vinegar
Meanwhile slowly render 125⅔ rib cap fat, diced on low heat Brown 125⅔ rib cap meat, diced in a pot Remove meat from pot Add 251⅓ carrots, chopped, 125⅔ shallot, chopped, 251⅓ sticks celery, chopped Add 25133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 754 cloves garlic and 251⅓ sprigs thyme Add 47125 ml red wine, reduce by 50% Add 125⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3770 g butter and 62⅚ tsp balsamic vinegar
125⅔ tbsp mustard powder 125⅔ tbsp garlic powder 125⅔ tbsp paprika 377 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 125⅔ tbsp mustard powder, 125⅔ tbsp garlic powder, 125⅔ tbsp paprika and 377 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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