Link: youtu.be
Origin: Fallow
Serves: - 836 +
Ingredients
348⅓ kg rib of beef 3483⅓ g salt
Method
Cover 348⅓ kg rib of beef with 3483⅓ 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
139⅓ rib cap meat, diced 139⅓ rib cap fat, diced 278⅔ carrots, chopped 278⅔ sticks celery, chopped 139⅓ shallot, chopped 27866⅔ g mushrooms, sliced 836 cloves garlic 278⅔ sprigs thyme 52250 ml red wine 139⅓ litre beef stock 4180 g butter 69⅔ tsp balsamic vinegar
Meanwhile slowly render 139⅓ rib cap fat, diced on low heat Brown 139⅓ rib cap meat, diced in a pot Remove meat from pot Add 278⅔ carrots, chopped, 139⅓ shallot, chopped, 278⅔ sticks celery, chopped Add 27866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 836 cloves garlic and 278⅔ sprigs thyme Add 52250 ml red wine, reduce by 50% Add 139⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4180 g butter and 69⅔ tsp balsamic vinegar
139⅓ tbsp mustard powder 139⅓ tbsp garlic powder 139⅓ tbsp paprika 418 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 139⅓ tbsp mustard powder, 139⅓ tbsp garlic powder, 139⅓ tbsp paprika and 418 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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