Link: youtu.be
Origin: Fallow
Serves: - 848 +
Ingredients
353⅓ kg rib of beef 3533⅓ g salt
Method
Cover 353⅓ kg rib of beef with 3533⅓ 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
141⅓ rib cap meat, diced 141⅓ rib cap fat, diced 282⅔ carrots, chopped 282⅔ sticks celery, chopped 141⅓ shallot, chopped 28266⅔ g mushrooms, sliced 848 cloves garlic 282⅔ sprigs thyme 53000 ml red wine 141⅓ litre beef stock 4240 g butter 70⅔ tsp balsamic vinegar
Meanwhile slowly render 141⅓ rib cap fat, diced on low heat Brown 141⅓ rib cap meat, diced in a pot Remove meat from pot Add 282⅔ carrots, chopped, 141⅓ shallot, chopped, 282⅔ sticks celery, chopped Add 28266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 848 cloves garlic and 282⅔ sprigs thyme Add 53000 ml red wine, reduce by 50% Add 141⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4240 g butter and 70⅔ tsp balsamic vinegar
141⅓ tbsp mustard powder 141⅓ tbsp garlic powder 141⅓ tbsp paprika 424 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 141⅓ tbsp mustard powder, 141⅓ tbsp garlic powder, 141⅓ tbsp paprika and 424 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: