Link: youtu.be
Origin: Fallow
Serves: - 784 +
Ingredients
326⅔ kg rib of beef 3266⅔ g salt
Method
Cover 326⅔ kg rib of beef with 3266⅔ 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
130⅔ rib cap meat, diced 130⅔ rib cap fat, diced 261⅓ carrots, chopped 261⅓ sticks celery, chopped 130⅔ shallot, chopped 26133⅓ g mushrooms, sliced 784 cloves garlic 261⅓ sprigs thyme 49000 ml red wine 130⅔ litre beef stock 3920 g butter 65⅓ tsp balsamic vinegar
Meanwhile slowly render 130⅔ rib cap fat, diced on low heat Brown 130⅔ rib cap meat, diced in a pot Remove meat from pot Add 261⅓ carrots, chopped, 130⅔ shallot, chopped, 261⅓ sticks celery, chopped Add 26133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 784 cloves garlic and 261⅓ sprigs thyme Add 49000 ml red wine, reduce by 50% Add 130⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3920 g butter and 65⅓ tsp balsamic vinegar
130⅔ tbsp mustard powder 130⅔ tbsp garlic powder 130⅔ tbsp paprika 392 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 130⅔ tbsp mustard powder, 130⅔ tbsp garlic powder, 130⅔ tbsp paprika and 392 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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