Link: youtu.be
Origin: Fallow
Serves: - 874 +
Ingredients
364⅙ kg rib of beef 3641⅔ g salt
Method
Cover 364⅙ kg rib of beef with 3641⅔ 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
145⅔ rib cap meat, diced 145⅔ rib cap fat, diced 291⅓ carrots, chopped 291⅓ sticks celery, chopped 145⅔ shallot, chopped 29133⅓ g mushrooms, sliced 874 cloves garlic 291⅓ sprigs thyme 54625 ml red wine 145⅔ litre beef stock 4370 g butter 72⅚ tsp balsamic vinegar
Meanwhile slowly render 145⅔ rib cap fat, diced on low heat Brown 145⅔ rib cap meat, diced in a pot Remove meat from pot Add 291⅓ carrots, chopped, 145⅔ shallot, chopped, 291⅓ sticks celery, chopped Add 29133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 874 cloves garlic and 291⅓ sprigs thyme Add 54625 ml red wine, reduce by 50% Add 145⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4370 g butter and 72⅚ tsp balsamic vinegar
145⅔ tbsp mustard powder 145⅔ tbsp garlic powder 145⅔ tbsp paprika 437 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 145⅔ tbsp mustard powder, 145⅔ tbsp garlic powder, 145⅔ tbsp paprika and 437 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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