Link: youtu.be
Origin: Fallow
Serves: - 766 +
Ingredients
319⅙ kg rib of beef 3191⅔ g salt
Method
Cover 319⅙ kg rib of beef with 3191⅔ 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
127⅔ rib cap meat, diced 127⅔ rib cap fat, diced 255⅓ carrots, chopped 255⅓ sticks celery, chopped 127⅔ shallot, chopped 25533⅓ g mushrooms, sliced 766 cloves garlic 255⅓ sprigs thyme 47875 ml red wine 127⅔ litre beef stock 3830 g butter 63⅚ tsp balsamic vinegar
Meanwhile slowly render 127⅔ rib cap fat, diced on low heat Brown 127⅔ rib cap meat, diced in a pot Remove meat from pot Add 255⅓ carrots, chopped, 127⅔ shallot, chopped, 255⅓ sticks celery, chopped Add 25533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 766 cloves garlic and 255⅓ sprigs thyme Add 47875 ml red wine, reduce by 50% Add 127⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3830 g butter and 63⅚ tsp balsamic vinegar
127⅔ tbsp mustard powder 127⅔ tbsp garlic powder 127⅔ tbsp paprika 383 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 127⅔ tbsp mustard powder, 127⅔ tbsp garlic powder, 127⅔ tbsp paprika and 383 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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