Link: youtu.be
Origin: Fallow
Serves: - 902 +
Ingredients
375⅚ kg rib of beef 3758⅓ g salt
Method
Cover 375⅚ kg rib of beef with 3758⅓ 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
150⅓ rib cap meat, diced 150⅓ rib cap fat, diced 300⅔ carrots, chopped 300⅔ sticks celery, chopped 150⅓ shallot, chopped 30066⅔ g mushrooms, sliced 902 cloves garlic 300⅔ sprigs thyme 56375 ml red wine 150⅓ litre beef stock 4510 g butter 75⅙ tsp balsamic vinegar
Meanwhile slowly render 150⅓ rib cap fat, diced on low heat Brown 150⅓ rib cap meat, diced in a pot Remove meat from pot Add 300⅔ carrots, chopped, 150⅓ shallot, chopped, 300⅔ sticks celery, chopped Add 30066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 902 cloves garlic and 300⅔ sprigs thyme Add 56375 ml red wine, reduce by 50% Add 150⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4510 g butter and 75⅙ tsp balsamic vinegar
150⅓ tbsp mustard powder 150⅓ tbsp garlic powder 150⅓ tbsp paprika 451 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 150⅓ tbsp mustard powder, 150⅓ tbsp garlic powder, 150⅓ tbsp paprika and 451 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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