Link: youtu.be
Origin: Fallow
Serves: - 934 +
Ingredients
389⅙ kg rib of beef 3891⅔ g salt
Method
Cover 389⅙ kg rib of beef with 3891⅔ 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
155⅔ rib cap meat, diced 155⅔ rib cap fat, diced 311⅓ carrots, chopped 311⅓ sticks celery, chopped 155⅔ shallot, chopped 31133⅓ g mushrooms, sliced 934 cloves garlic 311⅓ sprigs thyme 58375 ml red wine 155⅔ litre beef stock 4670 g butter 77⅚ tsp balsamic vinegar
Meanwhile slowly render 155⅔ rib cap fat, diced on low heat Brown 155⅔ rib cap meat, diced in a pot Remove meat from pot Add 311⅓ carrots, chopped, 155⅔ shallot, chopped, 311⅓ sticks celery, chopped Add 31133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 934 cloves garlic and 311⅓ sprigs thyme Add 58375 ml red wine, reduce by 50% Add 155⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4670 g butter and 77⅚ tsp balsamic vinegar
155⅔ tbsp mustard powder 155⅔ tbsp garlic powder 155⅔ tbsp paprika 467 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 155⅔ tbsp mustard powder, 155⅔ tbsp garlic powder, 155⅔ tbsp paprika and 467 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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