Link: youtu.be
Origin: Fallow
Serves: - 826 +
Ingredients
344⅙ kg rib of beef 3441⅔ g salt
Method
Cover 344⅙ kg rib of beef with 3441⅔ 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
137⅔ rib cap meat, diced 137⅔ rib cap fat, diced 275⅓ carrots, chopped 275⅓ sticks celery, chopped 137⅔ shallot, chopped 27533⅓ g mushrooms, sliced 826 cloves garlic 275⅓ sprigs thyme 51625 ml red wine 137⅔ litre beef stock 4130 g butter 68⅚ tsp balsamic vinegar
Meanwhile slowly render 137⅔ rib cap fat, diced on low heat Brown 137⅔ rib cap meat, diced in a pot Remove meat from pot Add 275⅓ carrots, chopped, 137⅔ shallot, chopped, 275⅓ sticks celery, chopped Add 27533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 826 cloves garlic and 275⅓ sprigs thyme Add 51625 ml red wine, reduce by 50% Add 137⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4130 g butter and 68⅚ tsp balsamic vinegar
137⅔ tbsp mustard powder 137⅔ tbsp garlic powder 137⅔ tbsp paprika 413 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 137⅔ tbsp mustard powder, 137⅔ tbsp garlic powder, 137⅔ tbsp paprika and 413 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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