Link: youtu.be
Origin: Fallow
Serves: - 850 +
Ingredients
354⅙ kg rib of beef 3541⅔ g salt
Method
Cover 354⅙ kg rib of beef with 3541⅔ 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
141⅔ rib cap meat, diced 141⅔ rib cap fat, diced 283⅓ carrots, chopped 283⅓ sticks celery, chopped 141⅔ shallot, chopped 28333⅓ g mushrooms, sliced 850 cloves garlic 283⅓ sprigs thyme 53125 ml red wine 141⅔ litre beef stock 4250 g butter 70⅚ tsp balsamic vinegar
Meanwhile slowly render 141⅔ rib cap fat, diced on low heat Brown 141⅔ rib cap meat, diced in a pot Remove meat from pot Add 283⅓ carrots, chopped, 141⅔ shallot, chopped, 283⅓ sticks celery, chopped Add 28333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 850 cloves garlic and 283⅓ sprigs thyme Add 53125 ml red wine, reduce by 50% Add 141⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4250 g butter and 70⅚ tsp balsamic vinegar
141⅔ tbsp mustard powder 141⅔ tbsp garlic powder 141⅔ tbsp paprika 425 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 141⅔ tbsp mustard powder, 141⅔ tbsp garlic powder, 141⅔ tbsp paprika and 425 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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