Link: youtu.be
Origin: Fallow
Serves: - 800 +
Ingredients
333⅓ kg rib of beef 3333⅓ g salt
Method
Cover 333⅓ kg rib of beef with 3333⅓ 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
133⅓ rib cap meat, diced 133⅓ rib cap fat, diced 266⅔ carrots, chopped 266⅔ sticks celery, chopped 133⅓ shallot, chopped 26666⅔ g mushrooms, sliced 800 cloves garlic 266⅔ sprigs thyme 50000 ml red wine 133⅓ litre beef stock 4000 g butter 66⅔ tsp balsamic vinegar
Meanwhile slowly render 133⅓ rib cap fat, diced on low heat Brown 133⅓ rib cap meat, diced in a pot Remove meat from pot Add 266⅔ carrots, chopped, 133⅓ shallot, chopped, 266⅔ sticks celery, chopped Add 26666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 800 cloves garlic and 266⅔ sprigs thyme Add 50000 ml red wine, reduce by 50% Add 133⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4000 g butter and 66⅔ tsp balsamic vinegar
133⅓ tbsp mustard powder 133⅓ tbsp garlic powder 133⅓ tbsp paprika 400 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 133⅓ tbsp mustard powder, 133⅓ tbsp garlic powder, 133⅓ tbsp paprika and 400 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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