Link: youtu.be
Origin: Fallow
Serves: - 920 +
Ingredients
383⅓ kg rib of beef 3833⅓ g salt
Method
Cover 383⅓ kg rib of beef with 3833⅓ 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
153⅓ rib cap meat, diced 153⅓ rib cap fat, diced 306⅔ carrots, chopped 306⅔ sticks celery, chopped 153⅓ shallot, chopped 30666⅔ g mushrooms, sliced 920 cloves garlic 306⅔ sprigs thyme 57500 ml red wine 153⅓ litre beef stock 4600 g butter 76⅔ tsp balsamic vinegar
Meanwhile slowly render 153⅓ rib cap fat, diced on low heat Brown 153⅓ rib cap meat, diced in a pot Remove meat from pot Add 306⅔ carrots, chopped, 153⅓ shallot, chopped, 306⅔ sticks celery, chopped Add 30666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 920 cloves garlic and 306⅔ sprigs thyme Add 57500 ml red wine, reduce by 50% Add 153⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4600 g butter and 76⅔ tsp balsamic vinegar
153⅓ tbsp mustard powder 153⅓ tbsp garlic powder 153⅓ tbsp paprika 460 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 153⅓ tbsp mustard powder, 153⅓ tbsp garlic powder, 153⅓ tbsp paprika and 460 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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