Link: youtu.be
Origin: Fallow
Serves: - 832 +
Ingredients
346⅔ kg rib of beef 3466⅔ g salt
Method
Cover 346⅔ kg rib of beef with 3466⅔ 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
138⅔ rib cap meat, diced 138⅔ rib cap fat, diced 277⅓ carrots, chopped 277⅓ sticks celery, chopped 138⅔ shallot, chopped 27733⅓ g mushrooms, sliced 832 cloves garlic 277⅓ sprigs thyme 52000 ml red wine 138⅔ litre beef stock 4160 g butter 69⅓ tsp balsamic vinegar
Meanwhile slowly render 138⅔ rib cap fat, diced on low heat Brown 138⅔ rib cap meat, diced in a pot Remove meat from pot Add 277⅓ carrots, chopped, 138⅔ shallot, chopped, 277⅓ sticks celery, chopped Add 27733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 832 cloves garlic and 277⅓ sprigs thyme Add 52000 ml red wine, reduce by 50% Add 138⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4160 g butter and 69⅓ tsp balsamic vinegar
138⅔ tbsp mustard powder 138⅔ tbsp garlic powder 138⅔ tbsp paprika 416 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 138⅔ tbsp mustard powder, 138⅔ tbsp garlic powder, 138⅔ tbsp paprika and 416 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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