Link: youtu.be
Origin: Fallow
Serves: - 812 +
Ingredients
338⅓ kg rib of beef 3383⅓ g salt
Method
Cover 338⅓ kg rib of beef with 3383⅓ 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
135⅓ rib cap meat, diced 135⅓ rib cap fat, diced 270⅔ carrots, chopped 270⅔ sticks celery, chopped 135⅓ shallot, chopped 27066⅔ g mushrooms, sliced 812 cloves garlic 270⅔ sprigs thyme 50750 ml red wine 135⅓ litre beef stock 4060 g butter 67⅔ tsp balsamic vinegar
Meanwhile slowly render 135⅓ rib cap fat, diced on low heat Brown 135⅓ rib cap meat, diced in a pot Remove meat from pot Add 270⅔ carrots, chopped, 135⅓ shallot, chopped, 270⅔ sticks celery, chopped Add 27066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 812 cloves garlic and 270⅔ sprigs thyme Add 50750 ml red wine, reduce by 50% Add 135⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4060 g butter and 67⅔ tsp balsamic vinegar
135⅓ tbsp mustard powder 135⅓ tbsp garlic powder 135⅓ tbsp paprika 406 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 135⅓ tbsp mustard powder, 135⅓ tbsp garlic powder, 135⅓ tbsp paprika and 406 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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