Link: youtu.be
Origin: Fallow
Serves: - 896 +
Ingredients
373⅓ kg rib of beef 3733⅓ g salt
Method
Cover 373⅓ kg rib of beef with 3733⅓ 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
149⅓ rib cap meat, diced 149⅓ rib cap fat, diced 298⅔ carrots, chopped 298⅔ sticks celery, chopped 149⅓ shallot, chopped 29866⅔ g mushrooms, sliced 896 cloves garlic 298⅔ sprigs thyme 56000 ml red wine 149⅓ litre beef stock 4480 g butter 74⅔ tsp balsamic vinegar
Meanwhile slowly render 149⅓ rib cap fat, diced on low heat Brown 149⅓ rib cap meat, diced in a pot Remove meat from pot Add 298⅔ carrots, chopped, 149⅓ shallot, chopped, 298⅔ sticks celery, chopped Add 29866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 896 cloves garlic and 298⅔ sprigs thyme Add 56000 ml red wine, reduce by 50% Add 149⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4480 g butter and 74⅔ tsp balsamic vinegar
149⅓ tbsp mustard powder 149⅓ tbsp garlic powder 149⅓ tbsp paprika 448 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 149⅓ tbsp mustard powder, 149⅓ tbsp garlic powder, 149⅓ tbsp paprika and 448 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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