Link: youtu.be
Origin: Fallow
Serves: - 790 +
Ingredients
329⅙ kg rib of beef 3291⅔ g salt
Method
Cover 329⅙ kg rib of beef with 3291⅔ 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
131⅔ rib cap meat, diced 131⅔ rib cap fat, diced 263⅓ carrots, chopped 263⅓ sticks celery, chopped 131⅔ shallot, chopped 26333⅓ g mushrooms, sliced 790 cloves garlic 263⅓ sprigs thyme 49375 ml red wine 131⅔ litre beef stock 3950 g butter 65⅚ tsp balsamic vinegar
Meanwhile slowly render 131⅔ rib cap fat, diced on low heat Brown 131⅔ rib cap meat, diced in a pot Remove meat from pot Add 263⅓ carrots, chopped, 131⅔ shallot, chopped, 263⅓ sticks celery, chopped Add 26333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 790 cloves garlic and 263⅓ sprigs thyme Add 49375 ml red wine, reduce by 50% Add 131⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3950 g butter and 65⅚ tsp balsamic vinegar
131⅔ tbsp mustard powder 131⅔ tbsp garlic powder 131⅔ tbsp paprika 395 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 131⅔ tbsp mustard powder, 131⅔ tbsp garlic powder, 131⅔ tbsp paprika and 395 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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