Link: youtu.be
Origin: Fallow
Serves: - 764 +
Ingredients
318⅓ kg rib of beef 3183⅓ g salt
Method
Cover 318⅓ kg rib of beef with 3183⅓ 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
127⅓ rib cap meat, diced 127⅓ rib cap fat, diced 254⅔ carrots, chopped 254⅔ sticks celery, chopped 127⅓ shallot, chopped 25466⅔ g mushrooms, sliced 764 cloves garlic 254⅔ sprigs thyme 47750 ml red wine 127⅓ litre beef stock 3820 g butter 63⅔ tsp balsamic vinegar
Meanwhile slowly render 127⅓ rib cap fat, diced on low heat Brown 127⅓ rib cap meat, diced in a pot Remove meat from pot Add 254⅔ carrots, chopped, 127⅓ shallot, chopped, 254⅔ sticks celery, chopped Add 25466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 764 cloves garlic and 254⅔ sprigs thyme Add 47750 ml red wine, reduce by 50% Add 127⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3820 g butter and 63⅔ tsp balsamic vinegar
127⅓ tbsp mustard powder 127⅓ tbsp garlic powder 127⅓ tbsp paprika 382 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 127⅓ tbsp mustard powder, 127⅓ tbsp garlic powder, 127⅓ tbsp paprika and 382 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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