Link: youtu.be
Origin: Fallow
Serves: - 830 +
Ingredients
345⅚ kg rib of beef 3458⅓ g salt
Method
Cover 345⅚ kg rib of beef with 3458⅓ 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
138⅓ rib cap meat, diced 138⅓ rib cap fat, diced 276⅔ carrots, chopped 276⅔ sticks celery, chopped 138⅓ shallot, chopped 27666⅔ g mushrooms, sliced 830 cloves garlic 276⅔ sprigs thyme 51875 ml red wine 138⅓ litre beef stock 4150 g butter 69⅙ tsp balsamic vinegar
Meanwhile slowly render 138⅓ rib cap fat, diced on low heat Brown 138⅓ rib cap meat, diced in a pot Remove meat from pot Add 276⅔ carrots, chopped, 138⅓ shallot, chopped, 276⅔ sticks celery, chopped Add 27666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 830 cloves garlic and 276⅔ sprigs thyme Add 51875 ml red wine, reduce by 50% Add 138⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4150 g butter and 69⅙ tsp balsamic vinegar
138⅓ tbsp mustard powder 138⅓ tbsp garlic powder 138⅓ tbsp paprika 415 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 138⅓ tbsp mustard powder, 138⅓ tbsp garlic powder, 138⅓ tbsp paprika and 415 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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