Link: youtu.be
Origin: Fallow
Serves: - 884 +
Ingredients
368⅓ kg rib of beef 3683⅓ g salt
Method
Cover 368⅓ kg rib of beef with 3683⅓ 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
147⅓ rib cap meat, diced 147⅓ rib cap fat, diced 294⅔ carrots, chopped 294⅔ sticks celery, chopped 147⅓ shallot, chopped 29466⅔ g mushrooms, sliced 884 cloves garlic 294⅔ sprigs thyme 55250 ml red wine 147⅓ litre beef stock 4420 g butter 73⅔ tsp balsamic vinegar
Meanwhile slowly render 147⅓ rib cap fat, diced on low heat Brown 147⅓ rib cap meat, diced in a pot Remove meat from pot Add 294⅔ carrots, chopped, 147⅓ shallot, chopped, 294⅔ sticks celery, chopped Add 29466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 884 cloves garlic and 294⅔ sprigs thyme Add 55250 ml red wine, reduce by 50% Add 147⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4420 g butter and 73⅔ tsp balsamic vinegar
147⅓ tbsp mustard powder 147⅓ tbsp garlic powder 147⅓ tbsp paprika 442 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 147⅓ tbsp mustard powder, 147⅓ tbsp garlic powder, 147⅓ tbsp paprika and 442 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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