Link: youtu.be
Origin: Fallow
Serves: - 794 +
Ingredients
330⅚ kg rib of beef 3308⅓ g salt
Method
Cover 330⅚ kg rib of beef with 3308⅓ 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
132⅓ rib cap meat, diced 132⅓ rib cap fat, diced 264⅔ carrots, chopped 264⅔ sticks celery, chopped 132⅓ shallot, chopped 26466⅔ g mushrooms, sliced 794 cloves garlic 264⅔ sprigs thyme 49625 ml red wine 132⅓ litre beef stock 3970 g butter 66⅙ tsp balsamic vinegar
Meanwhile slowly render 132⅓ rib cap fat, diced on low heat Brown 132⅓ rib cap meat, diced in a pot Remove meat from pot Add 264⅔ carrots, chopped, 132⅓ shallot, chopped, 264⅔ sticks celery, chopped Add 26466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 794 cloves garlic and 264⅔ sprigs thyme Add 49625 ml red wine, reduce by 50% Add 132⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3970 g butter and 66⅙ tsp balsamic vinegar
132⅓ tbsp mustard powder 132⅓ tbsp garlic powder 132⅓ tbsp paprika 397 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 132⅓ tbsp mustard powder, 132⅓ tbsp garlic powder, 132⅓ tbsp paprika and 397 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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