Link: youtu.be
Origin: Fallow
Serves: - 844 +
Ingredients
351⅔ kg rib of beef 3516⅔ g salt
Method
Cover 351⅔ kg rib of beef with 3516⅔ 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
140⅔ rib cap meat, diced 140⅔ rib cap fat, diced 281⅓ carrots, chopped 281⅓ sticks celery, chopped 140⅔ shallot, chopped 28133⅓ g mushrooms, sliced 844 cloves garlic 281⅓ sprigs thyme 52750 ml red wine 140⅔ litre beef stock 4220 g butter 70⅓ tsp balsamic vinegar
Meanwhile slowly render 140⅔ rib cap fat, diced on low heat Brown 140⅔ rib cap meat, diced in a pot Remove meat from pot Add 281⅓ carrots, chopped, 140⅔ shallot, chopped, 281⅓ sticks celery, chopped Add 28133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 844 cloves garlic and 281⅓ sprigs thyme Add 52750 ml red wine, reduce by 50% Add 140⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4220 g butter and 70⅓ tsp balsamic vinegar
140⅔ tbsp mustard powder 140⅔ tbsp garlic powder 140⅔ tbsp paprika 422 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 140⅔ tbsp mustard powder, 140⅔ tbsp garlic powder, 140⅔ tbsp paprika and 422 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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