Link: youtu.be
Origin: Fallow
Serves: - 770 +
Ingredients
320⅚ kg rib of beef 3208⅓ g salt
Method
Cover 320⅚ kg rib of beef with 3208⅓ 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
128⅓ rib cap meat, diced 128⅓ rib cap fat, diced 256⅔ carrots, chopped 256⅔ sticks celery, chopped 128⅓ shallot, chopped 25666⅔ g mushrooms, sliced 770 cloves garlic 256⅔ sprigs thyme 48125 ml red wine 128⅓ litre beef stock 3850 g butter 64⅙ tsp balsamic vinegar
Meanwhile slowly render 128⅓ rib cap fat, diced on low heat Brown 128⅓ rib cap meat, diced in a pot Remove meat from pot Add 256⅔ carrots, chopped, 128⅓ shallot, chopped, 256⅔ sticks celery, chopped Add 25666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 770 cloves garlic and 256⅔ sprigs thyme Add 48125 ml red wine, reduce by 50% Add 128⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3850 g butter and 64⅙ tsp balsamic vinegar
128⅓ tbsp mustard powder 128⅓ tbsp garlic powder 128⅓ tbsp paprika 385 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 128⅓ tbsp mustard powder, 128⅓ tbsp garlic powder, 128⅓ tbsp paprika and 385 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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