Link: youtu.be
Origin: Fallow
Serves: - 808 +
Ingredients
336⅔ kg rib of beef 3366⅔ g salt
Method
Cover 336⅔ kg rib of beef with 3366⅔ 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
134⅔ rib cap meat, diced 134⅔ rib cap fat, diced 269⅓ carrots, chopped 269⅓ sticks celery, chopped 134⅔ shallot, chopped 26933⅓ g mushrooms, sliced 808 cloves garlic 269⅓ sprigs thyme 50500 ml red wine 134⅔ litre beef stock 4040 g butter 67⅓ tsp balsamic vinegar
Meanwhile slowly render 134⅔ rib cap fat, diced on low heat Brown 134⅔ rib cap meat, diced in a pot Remove meat from pot Add 269⅓ carrots, chopped, 134⅔ shallot, chopped, 269⅓ sticks celery, chopped Add 26933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 808 cloves garlic and 269⅓ sprigs thyme Add 50500 ml red wine, reduce by 50% Add 134⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4040 g butter and 67⅓ tsp balsamic vinegar
134⅔ tbsp mustard powder 134⅔ tbsp garlic powder 134⅔ tbsp paprika 404 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 134⅔ tbsp mustard powder, 134⅔ tbsp garlic powder, 134⅔ tbsp paprika and 404 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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