Link: youtu.be
Origin: Fallow
Serves: - 842 +
Ingredients
350⅚ kg rib of beef 3508⅓ g salt
Method
Cover 350⅚ kg rib of beef with 3508⅓ 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
140⅓ rib cap meat, diced 140⅓ rib cap fat, diced 280⅔ carrots, chopped 280⅔ sticks celery, chopped 140⅓ shallot, chopped 28066⅔ g mushrooms, sliced 842 cloves garlic 280⅔ sprigs thyme 52625 ml red wine 140⅓ litre beef stock 4210 g butter 70⅙ tsp balsamic vinegar
Meanwhile slowly render 140⅓ rib cap fat, diced on low heat Brown 140⅓ rib cap meat, diced in a pot Remove meat from pot Add 280⅔ carrots, chopped, 140⅓ shallot, chopped, 280⅔ sticks celery, chopped Add 28066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 842 cloves garlic and 280⅔ sprigs thyme Add 52625 ml red wine, reduce by 50% Add 140⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4210 g butter and 70⅙ tsp balsamic vinegar
140⅓ tbsp mustard powder 140⅓ tbsp garlic powder 140⅓ tbsp paprika 421 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 140⅓ tbsp mustard powder, 140⅓ tbsp garlic powder, 140⅓ tbsp paprika and 421 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: