Link: youtu.be
Origin: Fallow
Serves: - 938 +
Ingredients
390⅚ kg rib of beef 3908⅓ g salt
Method
Cover 390⅚ kg rib of beef with 3908⅓ 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
156⅓ rib cap meat, diced 156⅓ rib cap fat, diced 312⅔ carrots, chopped 312⅔ sticks celery, chopped 156⅓ shallot, chopped 31266⅔ g mushrooms, sliced 938 cloves garlic 312⅔ sprigs thyme 58625 ml red wine 156⅓ litre beef stock 4690 g butter 78⅙ tsp balsamic vinegar
Meanwhile slowly render 156⅓ rib cap fat, diced on low heat Brown 156⅓ rib cap meat, diced in a pot Remove meat from pot Add 312⅔ carrots, chopped, 156⅓ shallot, chopped, 312⅔ sticks celery, chopped Add 31266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 938 cloves garlic and 312⅔ sprigs thyme Add 58625 ml red wine, reduce by 50% Add 156⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4690 g butter and 78⅙ tsp balsamic vinegar
156⅓ tbsp mustard powder 156⅓ tbsp garlic powder 156⅓ tbsp paprika 469 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 156⅓ tbsp mustard powder, 156⅓ tbsp garlic powder, 156⅓ tbsp paprika and 469 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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