Link: youtu.be
Origin: Fallow
Serves: - 778 +
Ingredients
324⅙ kg rib of beef 3241⅔ g salt
Method
Cover 324⅙ kg rib of beef with 3241⅔ 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
129⅔ rib cap meat, diced 129⅔ rib cap fat, diced 259⅓ carrots, chopped 259⅓ sticks celery, chopped 129⅔ shallot, chopped 25933⅓ g mushrooms, sliced 778 cloves garlic 259⅓ sprigs thyme 48625 ml red wine 129⅔ litre beef stock 3890 g butter 64⅚ tsp balsamic vinegar
Meanwhile slowly render 129⅔ rib cap fat, diced on low heat Brown 129⅔ rib cap meat, diced in a pot Remove meat from pot Add 259⅓ carrots, chopped, 129⅔ shallot, chopped, 259⅓ sticks celery, chopped Add 25933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 778 cloves garlic and 259⅓ sprigs thyme Add 48625 ml red wine, reduce by 50% Add 129⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3890 g butter and 64⅚ tsp balsamic vinegar
129⅔ tbsp mustard powder 129⅔ tbsp garlic powder 129⅔ tbsp paprika 389 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 129⅔ tbsp mustard powder, 129⅔ tbsp garlic powder, 129⅔ tbsp paprika and 389 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: