Link: youtu.be
Origin: Fallow
Serves: - 866 +
Ingredients
360⅚ kg rib of beef 3608⅓ g salt
Method
Cover 360⅚ kg rib of beef with 3608⅓ 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
144⅓ rib cap meat, diced 144⅓ rib cap fat, diced 288⅔ carrots, chopped 288⅔ sticks celery, chopped 144⅓ shallot, chopped 28866⅔ g mushrooms, sliced 866 cloves garlic 288⅔ sprigs thyme 54125 ml red wine 144⅓ litre beef stock 4330 g butter 72⅙ tsp balsamic vinegar
Meanwhile slowly render 144⅓ rib cap fat, diced on low heat Brown 144⅓ rib cap meat, diced in a pot Remove meat from pot Add 288⅔ carrots, chopped, 144⅓ shallot, chopped, 288⅔ sticks celery, chopped Add 28866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 866 cloves garlic and 288⅔ sprigs thyme Add 54125 ml red wine, reduce by 50% Add 144⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4330 g butter and 72⅙ tsp balsamic vinegar
144⅓ tbsp mustard powder 144⅓ tbsp garlic powder 144⅓ tbsp paprika 433 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 144⅓ tbsp mustard powder, 144⅓ tbsp garlic powder, 144⅓ tbsp paprika and 433 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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