Link: youtu.be
Origin: Fallow
Serves: - 854 +
Ingredients
355⅚ kg rib of beef 3558⅓ g salt
Method
Cover 355⅚ kg rib of beef with 3558⅓ 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
142⅓ rib cap meat, diced 142⅓ rib cap fat, diced 284⅔ carrots, chopped 284⅔ sticks celery, chopped 142⅓ shallot, chopped 28466⅔ g mushrooms, sliced 854 cloves garlic 284⅔ sprigs thyme 53375 ml red wine 142⅓ litre beef stock 4270 g butter 71⅙ tsp balsamic vinegar
Meanwhile slowly render 142⅓ rib cap fat, diced on low heat Brown 142⅓ rib cap meat, diced in a pot Remove meat from pot Add 284⅔ carrots, chopped, 142⅓ shallot, chopped, 284⅔ sticks celery, chopped Add 28466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 854 cloves garlic and 284⅔ sprigs thyme Add 53375 ml red wine, reduce by 50% Add 142⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4270 g butter and 71⅙ tsp balsamic vinegar
142⅓ tbsp mustard powder 142⅓ tbsp garlic powder 142⅓ tbsp paprika 427 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 142⅓ tbsp mustard powder, 142⅓ tbsp garlic powder, 142⅓ tbsp paprika and 427 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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