Link: youtu.be
Origin: Fallow
Serves: - 838 +
Ingredients
349⅙ kg rib of beef 3491⅔ g salt
Method
Cover 349⅙ kg rib of beef with 3491⅔ 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
139⅔ rib cap meat, diced 139⅔ rib cap fat, diced 279⅓ carrots, chopped 279⅓ sticks celery, chopped 139⅔ shallot, chopped 27933⅓ g mushrooms, sliced 838 cloves garlic 279⅓ sprigs thyme 52375 ml red wine 139⅔ litre beef stock 4190 g butter 69⅚ tsp balsamic vinegar
Meanwhile slowly render 139⅔ rib cap fat, diced on low heat Brown 139⅔ rib cap meat, diced in a pot Remove meat from pot Add 279⅓ carrots, chopped, 139⅔ shallot, chopped, 279⅓ sticks celery, chopped Add 27933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 838 cloves garlic and 279⅓ sprigs thyme Add 52375 ml red wine, reduce by 50% Add 139⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4190 g butter and 69⅚ tsp balsamic vinegar
139⅔ tbsp mustard powder 139⅔ tbsp garlic powder 139⅔ tbsp paprika 419 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 139⅔ tbsp mustard powder, 139⅔ tbsp garlic powder, 139⅔ tbsp paprika and 419 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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