Link: youtu.be
Origin: Fallow
Serves: - 928 +
Ingredients
386⅔ kg rib of beef 3866⅔ g salt
Method
Cover 386⅔ kg rib of beef with 3866⅔ 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
154⅔ rib cap meat, diced 154⅔ rib cap fat, diced 309⅓ carrots, chopped 309⅓ sticks celery, chopped 154⅔ shallot, chopped 30933⅓ g mushrooms, sliced 928 cloves garlic 309⅓ sprigs thyme 58000 ml red wine 154⅔ litre beef stock 4640 g butter 77⅓ tsp balsamic vinegar
Meanwhile slowly render 154⅔ rib cap fat, diced on low heat Brown 154⅔ rib cap meat, diced in a pot Remove meat from pot Add 309⅓ carrots, chopped, 154⅔ shallot, chopped, 309⅓ sticks celery, chopped Add 30933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 928 cloves garlic and 309⅓ sprigs thyme Add 58000 ml red wine, reduce by 50% Add 154⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4640 g butter and 77⅓ tsp balsamic vinegar
154⅔ tbsp mustard powder 154⅔ tbsp garlic powder 154⅔ tbsp paprika 464 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 154⅔ tbsp mustard powder, 154⅔ tbsp garlic powder, 154⅔ tbsp paprika and 464 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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