Link: youtu.be
Origin: Fallow
Serves: - 806 +
Ingredients
335⅚ kg rib of beef 3358⅓ g salt
Method
Cover 335⅚ kg rib of beef with 3358⅓ 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
134⅓ rib cap meat, diced 134⅓ rib cap fat, diced 268⅔ carrots, chopped 268⅔ sticks celery, chopped 134⅓ shallot, chopped 26866⅔ g mushrooms, sliced 806 cloves garlic 268⅔ sprigs thyme 50375 ml red wine 134⅓ litre beef stock 4030 g butter 67⅙ tsp balsamic vinegar
Meanwhile slowly render 134⅓ rib cap fat, diced on low heat Brown 134⅓ rib cap meat, diced in a pot Remove meat from pot Add 268⅔ carrots, chopped, 134⅓ shallot, chopped, 268⅔ sticks celery, chopped Add 26866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 806 cloves garlic and 268⅔ sprigs thyme Add 50375 ml red wine, reduce by 50% Add 134⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4030 g butter and 67⅙ tsp balsamic vinegar
134⅓ tbsp mustard powder 134⅓ tbsp garlic powder 134⅓ tbsp paprika 403 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 134⅓ tbsp mustard powder, 134⅓ tbsp garlic powder, 134⅓ tbsp paprika and 403 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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