Link: youtu.be
Origin: Fallow
Serves: - 862 +
Ingredients
359⅙ kg rib of beef 3591⅔ g salt
Method
Cover 359⅙ kg rib of beef with 3591⅔ 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
143⅔ rib cap meat, diced 143⅔ rib cap fat, diced 287⅓ carrots, chopped 287⅓ sticks celery, chopped 143⅔ shallot, chopped 28733⅓ g mushrooms, sliced 862 cloves garlic 287⅓ sprigs thyme 53875 ml red wine 143⅔ litre beef stock 4310 g butter 71⅚ tsp balsamic vinegar
Meanwhile slowly render 143⅔ rib cap fat, diced on low heat Brown 143⅔ rib cap meat, diced in a pot Remove meat from pot Add 287⅓ carrots, chopped, 143⅔ shallot, chopped, 287⅓ sticks celery, chopped Add 28733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 862 cloves garlic and 287⅓ sprigs thyme Add 53875 ml red wine, reduce by 50% Add 143⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4310 g butter and 71⅚ tsp balsamic vinegar
143⅔ tbsp mustard powder 143⅔ tbsp garlic powder 143⅔ tbsp paprika 431 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 143⅔ tbsp mustard powder, 143⅔ tbsp garlic powder, 143⅔ tbsp paprika and 431 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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