Link: youtu.be
Origin: Fallow
Serves: - 776 +
Ingredients
323⅓ kg rib of beef 3233⅓ g salt
Method
Cover 323⅓ kg rib of beef with 3233⅓ 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
129⅓ rib cap meat, diced 129⅓ rib cap fat, diced 258⅔ carrots, chopped 258⅔ sticks celery, chopped 129⅓ shallot, chopped 25866⅔ g mushrooms, sliced 776 cloves garlic 258⅔ sprigs thyme 48500 ml red wine 129⅓ litre beef stock 3880 g butter 64⅔ tsp balsamic vinegar
Meanwhile slowly render 129⅓ rib cap fat, diced on low heat Brown 129⅓ rib cap meat, diced in a pot Remove meat from pot Add 258⅔ carrots, chopped, 129⅓ shallot, chopped, 258⅔ sticks celery, chopped Add 25866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 776 cloves garlic and 258⅔ sprigs thyme Add 48500 ml red wine, reduce by 50% Add 129⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3880 g butter and 64⅔ tsp balsamic vinegar
129⅓ tbsp mustard powder 129⅓ tbsp garlic powder 129⅓ tbsp paprika 388 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 129⅓ tbsp mustard powder, 129⅓ tbsp garlic powder, 129⅓ tbsp paprika and 388 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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