Link: youtu.be
Origin: Fallow
Serves: - 892 +
Ingredients
371⅔ kg rib of beef 3716⅔ g salt
Method
Cover 371⅔ kg rib of beef with 3716⅔ 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
148⅔ rib cap meat, diced 148⅔ rib cap fat, diced 297⅓ carrots, chopped 297⅓ sticks celery, chopped 148⅔ shallot, chopped 29733⅓ g mushrooms, sliced 892 cloves garlic 297⅓ sprigs thyme 55750 ml red wine 148⅔ litre beef stock 4460 g butter 74⅓ tsp balsamic vinegar
Meanwhile slowly render 148⅔ rib cap fat, diced on low heat Brown 148⅔ rib cap meat, diced in a pot Remove meat from pot Add 297⅓ carrots, chopped, 148⅔ shallot, chopped, 297⅓ sticks celery, chopped Add 29733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 892 cloves garlic and 297⅓ sprigs thyme Add 55750 ml red wine, reduce by 50% Add 148⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4460 g butter and 74⅓ tsp balsamic vinegar
148⅔ tbsp mustard powder 148⅔ tbsp garlic powder 148⅔ tbsp paprika 446 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 148⅔ tbsp mustard powder, 148⅔ tbsp garlic powder, 148⅔ tbsp paprika and 446 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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