Link: youtu.be
Origin: Fallow
Serves: - 820 +
Ingredients
341⅔ kg rib of beef 3416⅔ g salt
Method
Cover 341⅔ kg rib of beef with 3416⅔ 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
136⅔ rib cap meat, diced 136⅔ rib cap fat, diced 273⅓ carrots, chopped 273⅓ sticks celery, chopped 136⅔ shallot, chopped 27333⅓ g mushrooms, sliced 820 cloves garlic 273⅓ sprigs thyme 51250 ml red wine 136⅔ litre beef stock 4100 g butter 68⅓ tsp balsamic vinegar
Meanwhile slowly render 136⅔ rib cap fat, diced on low heat Brown 136⅔ rib cap meat, diced in a pot Remove meat from pot Add 273⅓ carrots, chopped, 136⅔ shallot, chopped, 273⅓ sticks celery, chopped Add 27333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 820 cloves garlic and 273⅓ sprigs thyme Add 51250 ml red wine, reduce by 50% Add 136⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4100 g butter and 68⅓ tsp balsamic vinegar
136⅔ tbsp mustard powder 136⅔ tbsp garlic powder 136⅔ tbsp paprika 410 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 136⅔ tbsp mustard powder, 136⅔ tbsp garlic powder, 136⅔ tbsp paprika and 410 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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