Link: youtu.be
Origin: Fallow
Serves: - 878 +
Ingredients
365⅚ kg rib of beef 3658⅓ g salt
Method
Cover 365⅚ kg rib of beef with 3658⅓ 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
146⅓ rib cap meat, diced 146⅓ rib cap fat, diced 292⅔ carrots, chopped 292⅔ sticks celery, chopped 146⅓ shallot, chopped 29266⅔ g mushrooms, sliced 878 cloves garlic 292⅔ sprigs thyme 54875 ml red wine 146⅓ litre beef stock 4390 g butter 73⅙ tsp balsamic vinegar
Meanwhile slowly render 146⅓ rib cap fat, diced on low heat Brown 146⅓ rib cap meat, diced in a pot Remove meat from pot Add 292⅔ carrots, chopped, 146⅓ shallot, chopped, 292⅔ sticks celery, chopped Add 29266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 878 cloves garlic and 292⅔ sprigs thyme Add 54875 ml red wine, reduce by 50% Add 146⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4390 g butter and 73⅙ tsp balsamic vinegar
146⅓ tbsp mustard powder 146⅓ tbsp garlic powder 146⅓ tbsp paprika 439 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 146⅓ tbsp mustard powder, 146⅓ tbsp garlic powder, 146⅓ tbsp paprika and 439 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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