Link: youtu.be
Origin: Fallow
Serves: - 814 +
Ingredients
339⅙ kg rib of beef 3391⅔ g salt
Method
Cover 339⅙ kg rib of beef with 3391⅔ 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
135⅔ rib cap meat, diced 135⅔ rib cap fat, diced 271⅓ carrots, chopped 271⅓ sticks celery, chopped 135⅔ shallot, chopped 27133⅓ g mushrooms, sliced 814 cloves garlic 271⅓ sprigs thyme 50875 ml red wine 135⅔ litre beef stock 4070 g butter 67⅚ tsp balsamic vinegar
Meanwhile slowly render 135⅔ rib cap fat, diced on low heat Brown 135⅔ rib cap meat, diced in a pot Remove meat from pot Add 271⅓ carrots, chopped, 135⅔ shallot, chopped, 271⅓ sticks celery, chopped Add 27133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 814 cloves garlic and 271⅓ sprigs thyme Add 50875 ml red wine, reduce by 50% Add 135⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4070 g butter and 67⅚ tsp balsamic vinegar
135⅔ tbsp mustard powder 135⅔ tbsp garlic powder 135⅔ tbsp paprika 407 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 135⅔ tbsp mustard powder, 135⅔ tbsp garlic powder, 135⅔ tbsp paprika and 407 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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