Link: youtu.be
Origin: Fallow
Serves: - 760 +
Ingredients
316⅔ kg rib of beef 3166⅔ g salt
Method
Cover 316⅔ kg rib of beef with 3166⅔ 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
126⅔ rib cap meat, diced 126⅔ rib cap fat, diced 253⅓ carrots, chopped 253⅓ sticks celery, chopped 126⅔ shallot, chopped 25333⅓ g mushrooms, sliced 760 cloves garlic 253⅓ sprigs thyme 47500 ml red wine 126⅔ litre beef stock 3800 g butter 63⅓ tsp balsamic vinegar
Meanwhile slowly render 126⅔ rib cap fat, diced on low heat Brown 126⅔ rib cap meat, diced in a pot Remove meat from pot Add 253⅓ carrots, chopped, 126⅔ shallot, chopped, 253⅓ sticks celery, chopped Add 25333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 760 cloves garlic and 253⅓ sprigs thyme Add 47500 ml red wine, reduce by 50% Add 126⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3800 g butter and 63⅓ tsp balsamic vinegar
126⅔ tbsp mustard powder 126⅔ tbsp garlic powder 126⅔ tbsp paprika 380 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 126⅔ tbsp mustard powder, 126⅔ tbsp garlic powder, 126⅔ tbsp paprika and 380 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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