Link: youtu.be
Origin: Fallow
Serves: - 890 +
Ingredients
370⅚ kg rib of beef 3708⅓ g salt
Method
Cover 370⅚ kg rib of beef with 3708⅓ 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
148⅓ rib cap meat, diced 148⅓ rib cap fat, diced 296⅔ carrots, chopped 296⅔ sticks celery, chopped 148⅓ shallot, chopped 29666⅔ g mushrooms, sliced 890 cloves garlic 296⅔ sprigs thyme 55625 ml red wine 148⅓ litre beef stock 4450 g butter 74⅙ tsp balsamic vinegar
Meanwhile slowly render 148⅓ rib cap fat, diced on low heat Brown 148⅓ rib cap meat, diced in a pot Remove meat from pot Add 296⅔ carrots, chopped, 148⅓ shallot, chopped, 296⅔ sticks celery, chopped Add 29666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 890 cloves garlic and 296⅔ sprigs thyme Add 55625 ml red wine, reduce by 50% Add 148⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4450 g butter and 74⅙ tsp balsamic vinegar
148⅓ tbsp mustard powder 148⅓ tbsp garlic powder 148⅓ tbsp paprika 445 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 148⅓ tbsp mustard powder, 148⅓ tbsp garlic powder, 148⅓ tbsp paprika and 445 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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