Link: youtu.be
Origin: Fallow
Serves: - 908 +
Ingredients
378⅓ kg rib of beef 3783⅓ g salt
Method
Cover 378⅓ kg rib of beef with 3783⅓ 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
151⅓ rib cap meat, diced 151⅓ rib cap fat, diced 302⅔ carrots, chopped 302⅔ sticks celery, chopped 151⅓ shallot, chopped 30266⅔ g mushrooms, sliced 908 cloves garlic 302⅔ sprigs thyme 56750 ml red wine 151⅓ litre beef stock 4540 g butter 75⅔ tsp balsamic vinegar
Meanwhile slowly render 151⅓ rib cap fat, diced on low heat Brown 151⅓ rib cap meat, diced in a pot Remove meat from pot Add 302⅔ carrots, chopped, 151⅓ shallot, chopped, 302⅔ sticks celery, chopped Add 30266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 908 cloves garlic and 302⅔ sprigs thyme Add 56750 ml red wine, reduce by 50% Add 151⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4540 g butter and 75⅔ tsp balsamic vinegar
151⅓ tbsp mustard powder 151⅓ tbsp garlic powder 151⅓ tbsp paprika 454 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 151⅓ tbsp mustard powder, 151⅓ tbsp garlic powder, 151⅓ tbsp paprika and 454 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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