Link: youtu.be
Origin: Fallow
Serves: - 932 +
Ingredients
388⅓ kg rib of beef 3883⅓ g salt
Method
Cover 388⅓ kg rib of beef with 3883⅓ 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
155⅓ rib cap meat, diced 155⅓ rib cap fat, diced 310⅔ carrots, chopped 310⅔ sticks celery, chopped 155⅓ shallot, chopped 31066⅔ g mushrooms, sliced 932 cloves garlic 310⅔ sprigs thyme 58250 ml red wine 155⅓ litre beef stock 4660 g butter 77⅔ tsp balsamic vinegar
Meanwhile slowly render 155⅓ rib cap fat, diced on low heat Brown 155⅓ rib cap meat, diced in a pot Remove meat from pot Add 310⅔ carrots, chopped, 155⅓ shallot, chopped, 310⅔ sticks celery, chopped Add 31066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 932 cloves garlic and 310⅔ sprigs thyme Add 58250 ml red wine, reduce by 50% Add 155⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4660 g butter and 77⅔ tsp balsamic vinegar
155⅓ tbsp mustard powder 155⅓ tbsp garlic powder 155⅓ tbsp paprika 466 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 155⅓ tbsp mustard powder, 155⅓ tbsp garlic powder, 155⅓ tbsp paprika and 466 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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