Link: youtu.be
Origin: Fallow
Serves: - 818 +
Ingredients
340⅚ kg rib of beef 3408⅓ g salt
Method
Cover 340⅚ kg rib of beef with 3408⅓ 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
136⅓ rib cap meat, diced 136⅓ rib cap fat, diced 272⅔ carrots, chopped 272⅔ sticks celery, chopped 136⅓ shallot, chopped 27266⅔ g mushrooms, sliced 818 cloves garlic 272⅔ sprigs thyme 51125 ml red wine 136⅓ litre beef stock 4090 g butter 68⅙ tsp balsamic vinegar
Meanwhile slowly render 136⅓ rib cap fat, diced on low heat Brown 136⅓ rib cap meat, diced in a pot Remove meat from pot Add 272⅔ carrots, chopped, 136⅓ shallot, chopped, 272⅔ sticks celery, chopped Add 27266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 818 cloves garlic and 272⅔ sprigs thyme Add 51125 ml red wine, reduce by 50% Add 136⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4090 g butter and 68⅙ tsp balsamic vinegar
136⅓ tbsp mustard powder 136⅓ tbsp garlic powder 136⅓ tbsp paprika 409 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 136⅓ tbsp mustard powder, 136⅓ tbsp garlic powder, 136⅓ tbsp paprika and 409 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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