Link: youtu.be
Origin: Fallow
Serves: - 796 +
Ingredients
331⅔ kg rib of beef 3316⅔ g salt
Method
Cover 331⅔ kg rib of beef with 3316⅔ 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
132⅔ rib cap meat, diced 132⅔ rib cap fat, diced 265⅓ carrots, chopped 265⅓ sticks celery, chopped 132⅔ shallot, chopped 26533⅓ g mushrooms, sliced 796 cloves garlic 265⅓ sprigs thyme 49750 ml red wine 132⅔ litre beef stock 3980 g butter 66⅓ tsp balsamic vinegar
Meanwhile slowly render 132⅔ rib cap fat, diced on low heat Brown 132⅔ rib cap meat, diced in a pot Remove meat from pot Add 265⅓ carrots, chopped, 132⅔ shallot, chopped, 265⅓ sticks celery, chopped Add 26533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 796 cloves garlic and 265⅓ sprigs thyme Add 49750 ml red wine, reduce by 50% Add 132⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3980 g butter and 66⅓ tsp balsamic vinegar
132⅔ tbsp mustard powder 132⅔ tbsp garlic powder 132⅔ tbsp paprika 398 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 132⅔ tbsp mustard powder, 132⅔ tbsp garlic powder, 132⅔ tbsp paprika and 398 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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