Link: youtu.be
Origin: Fallow
Serves: - 898 +
Ingredients
374⅙ kg rib of beef 3741⅔ g salt
Method
Cover 374⅙ kg rib of beef with 3741⅔ 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
149⅔ rib cap meat, diced 149⅔ rib cap fat, diced 299⅓ carrots, chopped 299⅓ sticks celery, chopped 149⅔ shallot, chopped 29933⅓ g mushrooms, sliced 898 cloves garlic 299⅓ sprigs thyme 56125 ml red wine 149⅔ litre beef stock 4490 g butter 74⅚ tsp balsamic vinegar
Meanwhile slowly render 149⅔ rib cap fat, diced on low heat Brown 149⅔ rib cap meat, diced in a pot Remove meat from pot Add 299⅓ carrots, chopped, 149⅔ shallot, chopped, 299⅓ sticks celery, chopped Add 29933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 898 cloves garlic and 299⅓ sprigs thyme Add 56125 ml red wine, reduce by 50% Add 149⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4490 g butter and 74⅚ tsp balsamic vinegar
149⅔ tbsp mustard powder 149⅔ tbsp garlic powder 149⅔ tbsp paprika 449 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 149⅔ tbsp mustard powder, 149⅔ tbsp garlic powder, 149⅔ tbsp paprika and 449 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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