Link: youtu.be
Origin: Fallow
Serves: - 926 +
Ingredients
385⅚ kg rib of beef 3858⅓ g salt
Method
Cover 385⅚ kg rib of beef with 3858⅓ 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
154⅓ rib cap meat, diced 154⅓ rib cap fat, diced 308⅔ carrots, chopped 308⅔ sticks celery, chopped 154⅓ shallot, chopped 30866⅔ g mushrooms, sliced 926 cloves garlic 308⅔ sprigs thyme 57875 ml red wine 154⅓ litre beef stock 4630 g butter 77⅙ tsp balsamic vinegar
Meanwhile slowly render 154⅓ rib cap fat, diced on low heat Brown 154⅓ rib cap meat, diced in a pot Remove meat from pot Add 308⅔ carrots, chopped, 154⅓ shallot, chopped, 308⅔ sticks celery, chopped Add 30866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 926 cloves garlic and 308⅔ sprigs thyme Add 57875 ml red wine, reduce by 50% Add 154⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4630 g butter and 77⅙ tsp balsamic vinegar
154⅓ tbsp mustard powder 154⅓ tbsp garlic powder 154⅓ tbsp paprika 463 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 154⅓ tbsp mustard powder, 154⅓ tbsp garlic powder, 154⅓ tbsp paprika and 463 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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