Link: youtu.be
Origin: Fallow
Serves: - 914 +
Ingredients
380⅚ kg rib of beef 3808⅓ g salt
Method
Cover 380⅚ kg rib of beef with 3808⅓ 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
152⅓ rib cap meat, diced 152⅓ rib cap fat, diced 304⅔ carrots, chopped 304⅔ sticks celery, chopped 152⅓ shallot, chopped 30466⅔ g mushrooms, sliced 914 cloves garlic 304⅔ sprigs thyme 57125 ml red wine 152⅓ litre beef stock 4570 g butter 76⅙ tsp balsamic vinegar
Meanwhile slowly render 152⅓ rib cap fat, diced on low heat Brown 152⅓ rib cap meat, diced in a pot Remove meat from pot Add 304⅔ carrots, chopped, 152⅓ shallot, chopped, 304⅔ sticks celery, chopped Add 30466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 914 cloves garlic and 304⅔ sprigs thyme Add 57125 ml red wine, reduce by 50% Add 152⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4570 g butter and 76⅙ tsp balsamic vinegar
152⅓ tbsp mustard powder 152⅓ tbsp garlic powder 152⅓ tbsp paprika 457 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 152⅓ tbsp mustard powder, 152⅓ tbsp garlic powder, 152⅓ tbsp paprika and 457 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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