Link: youtu.be
Origin: Fallow
Serves: - 886 +
Ingredients
369⅙ kg rib of beef 3691⅔ g salt
Method
Cover 369⅙ kg rib of beef with 3691⅔ 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
147⅔ rib cap meat, diced 147⅔ rib cap fat, diced 295⅓ carrots, chopped 295⅓ sticks celery, chopped 147⅔ shallot, chopped 29533⅓ g mushrooms, sliced 886 cloves garlic 295⅓ sprigs thyme 55375 ml red wine 147⅔ litre beef stock 4430 g butter 73⅚ tsp balsamic vinegar
Meanwhile slowly render 147⅔ rib cap fat, diced on low heat Brown 147⅔ rib cap meat, diced in a pot Remove meat from pot Add 295⅓ carrots, chopped, 147⅔ shallot, chopped, 295⅓ sticks celery, chopped Add 29533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 886 cloves garlic and 295⅓ sprigs thyme Add 55375 ml red wine, reduce by 50% Add 147⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4430 g butter and 73⅚ tsp balsamic vinegar
147⅔ tbsp mustard powder 147⅔ tbsp garlic powder 147⅔ tbsp paprika 443 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 147⅔ tbsp mustard powder, 147⅔ tbsp garlic powder, 147⅔ tbsp paprika and 443 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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