Link: youtu.be
Origin: Fallow
Serves: - 772 +
Ingredients
321⅔ kg rib of beef 3216⅔ g salt
Method
Cover 321⅔ kg rib of beef with 3216⅔ 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
128⅔ rib cap meat, diced 128⅔ rib cap fat, diced 257⅓ carrots, chopped 257⅓ sticks celery, chopped 128⅔ shallot, chopped 25733⅓ g mushrooms, sliced 772 cloves garlic 257⅓ sprigs thyme 48250 ml red wine 128⅔ litre beef stock 3860 g butter 64⅓ tsp balsamic vinegar
Meanwhile slowly render 128⅔ rib cap fat, diced on low heat Brown 128⅔ rib cap meat, diced in a pot Remove meat from pot Add 257⅓ carrots, chopped, 128⅔ shallot, chopped, 257⅓ sticks celery, chopped Add 25733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 772 cloves garlic and 257⅓ sprigs thyme Add 48250 ml red wine, reduce by 50% Add 128⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3860 g butter and 64⅓ tsp balsamic vinegar
128⅔ tbsp mustard powder 128⅔ tbsp garlic powder 128⅔ tbsp paprika 386 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 128⅔ tbsp mustard powder, 128⅔ tbsp garlic powder, 128⅔ tbsp paprika and 386 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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