Link: youtu.be
Origin: Fallow
Serves: - 910 +
Ingredients
379⅙ kg rib of beef 3791⅔ g salt
Method
Cover 379⅙ kg rib of beef with 3791⅔ 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
151⅔ rib cap meat, diced 151⅔ rib cap fat, diced 303⅓ carrots, chopped 303⅓ sticks celery, chopped 151⅔ shallot, chopped 30333⅓ g mushrooms, sliced 910 cloves garlic 303⅓ sprigs thyme 56875 ml red wine 151⅔ litre beef stock 4550 g butter 75⅚ tsp balsamic vinegar
Meanwhile slowly render 151⅔ rib cap fat, diced on low heat Brown 151⅔ rib cap meat, diced in a pot Remove meat from pot Add 303⅓ carrots, chopped, 151⅔ shallot, chopped, 303⅓ sticks celery, chopped Add 30333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 910 cloves garlic and 303⅓ sprigs thyme Add 56875 ml red wine, reduce by 50% Add 151⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4550 g butter and 75⅚ tsp balsamic vinegar
151⅔ tbsp mustard powder 151⅔ tbsp garlic powder 151⅔ tbsp paprika 455 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 151⅔ tbsp mustard powder, 151⅔ tbsp garlic powder, 151⅔ tbsp paprika and 455 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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