Link: youtu.be
Origin: Fallow
Serves: - 824 +
Ingredients
343⅓ kg rib of beef 3433⅓ g salt
Method
Cover 343⅓ kg rib of beef with 3433⅓ 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
137⅓ rib cap meat, diced 137⅓ rib cap fat, diced 274⅔ carrots, chopped 274⅔ sticks celery, chopped 137⅓ shallot, chopped 27466⅔ g mushrooms, sliced 824 cloves garlic 274⅔ sprigs thyme 51500 ml red wine 137⅓ litre beef stock 4120 g butter 68⅔ tsp balsamic vinegar
Meanwhile slowly render 137⅓ rib cap fat, diced on low heat Brown 137⅓ rib cap meat, diced in a pot Remove meat from pot Add 274⅔ carrots, chopped, 137⅓ shallot, chopped, 274⅔ sticks celery, chopped Add 27466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 824 cloves garlic and 274⅔ sprigs thyme Add 51500 ml red wine, reduce by 50% Add 137⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4120 g butter and 68⅔ tsp balsamic vinegar
137⅓ tbsp mustard powder 137⅓ tbsp garlic powder 137⅓ tbsp paprika 412 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 137⅓ tbsp mustard powder, 137⅓ tbsp garlic powder, 137⅓ tbsp paprika and 412 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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