Link: youtu.be
Origin: Fallow
Serves: - 856 +
Ingredients
356⅔ kg rib of beef 3566⅔ g salt
Method
Cover 356⅔ kg rib of beef with 3566⅔ 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
142⅔ rib cap meat, diced 142⅔ rib cap fat, diced 285⅓ carrots, chopped 285⅓ sticks celery, chopped 142⅔ shallot, chopped 28533⅓ g mushrooms, sliced 856 cloves garlic 285⅓ sprigs thyme 53500 ml red wine 142⅔ litre beef stock 4280 g butter 71⅓ tsp balsamic vinegar
Meanwhile slowly render 142⅔ rib cap fat, diced on low heat Brown 142⅔ rib cap meat, diced in a pot Remove meat from pot Add 285⅓ carrots, chopped, 142⅔ shallot, chopped, 285⅓ sticks celery, chopped Add 28533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 856 cloves garlic and 285⅓ sprigs thyme Add 53500 ml red wine, reduce by 50% Add 142⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4280 g butter and 71⅓ tsp balsamic vinegar
142⅔ tbsp mustard powder 142⅔ tbsp garlic powder 142⅔ tbsp paprika 428 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 142⅔ tbsp mustard powder, 142⅔ tbsp garlic powder, 142⅔ tbsp paprika and 428 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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