Link: youtu.be
Origin: Fallow
Serves: - 922 +
Ingredients
384⅙ kg rib of beef 3841⅔ g salt
Method
Cover 384⅙ kg rib of beef with 3841⅔ 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
153⅔ rib cap meat, diced 153⅔ rib cap fat, diced 307⅓ carrots, chopped 307⅓ sticks celery, chopped 153⅔ shallot, chopped 30733⅓ g mushrooms, sliced 922 cloves garlic 307⅓ sprigs thyme 57625 ml red wine 153⅔ litre beef stock 4610 g butter 76⅚ tsp balsamic vinegar
Meanwhile slowly render 153⅔ rib cap fat, diced on low heat Brown 153⅔ rib cap meat, diced in a pot Remove meat from pot Add 307⅓ carrots, chopped, 153⅔ shallot, chopped, 307⅓ sticks celery, chopped Add 30733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 922 cloves garlic and 307⅓ sprigs thyme Add 57625 ml red wine, reduce by 50% Add 153⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4610 g butter and 76⅚ tsp balsamic vinegar
153⅔ tbsp mustard powder 153⅔ tbsp garlic powder 153⅔ tbsp paprika 461 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 153⅔ tbsp mustard powder, 153⅔ tbsp garlic powder, 153⅔ tbsp paprika and 461 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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