Link: youtu.be
Origin: Fallow
Serves: - 916 +
Ingredients
381⅔ kg rib of beef 3816⅔ g salt
Method
Cover 381⅔ kg rib of beef with 3816⅔ 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
152⅔ rib cap meat, diced 152⅔ rib cap fat, diced 305⅓ carrots, chopped 305⅓ sticks celery, chopped 152⅔ shallot, chopped 30533⅓ g mushrooms, sliced 916 cloves garlic 305⅓ sprigs thyme 57250 ml red wine 152⅔ litre beef stock 4580 g butter 76⅓ tsp balsamic vinegar
Meanwhile slowly render 152⅔ rib cap fat, diced on low heat Brown 152⅔ rib cap meat, diced in a pot Remove meat from pot Add 305⅓ carrots, chopped, 152⅔ shallot, chopped, 305⅓ sticks celery, chopped Add 30533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 916 cloves garlic and 305⅓ sprigs thyme Add 57250 ml red wine, reduce by 50% Add 152⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4580 g butter and 76⅓ tsp balsamic vinegar
152⅔ tbsp mustard powder 152⅔ tbsp garlic powder 152⅔ tbsp paprika 458 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 152⅔ tbsp mustard powder, 152⅔ tbsp garlic powder, 152⅔ tbsp paprika and 458 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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