Link: youtu.be
Origin: Fallow
Serves: - 880 +
Ingredients
366⅔ kg rib of beef 3666⅔ g salt
Method
Cover 366⅔ kg rib of beef with 3666⅔ 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
146⅔ rib cap meat, diced 146⅔ rib cap fat, diced 293⅓ carrots, chopped 293⅓ sticks celery, chopped 146⅔ shallot, chopped 29333⅓ g mushrooms, sliced 880 cloves garlic 293⅓ sprigs thyme 55000 ml red wine 146⅔ litre beef stock 4400 g butter 73⅓ tsp balsamic vinegar
Meanwhile slowly render 146⅔ rib cap fat, diced on low heat Brown 146⅔ rib cap meat, diced in a pot Remove meat from pot Add 293⅓ carrots, chopped, 146⅔ shallot, chopped, 293⅓ sticks celery, chopped Add 29333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 880 cloves garlic and 293⅓ sprigs thyme Add 55000 ml red wine, reduce by 50% Add 146⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4400 g butter and 73⅓ tsp balsamic vinegar
146⅔ tbsp mustard powder 146⅔ tbsp garlic powder 146⅔ tbsp paprika 440 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 146⅔ tbsp mustard powder, 146⅔ tbsp garlic powder, 146⅔ tbsp paprika and 440 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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