Link: youtu.be
Origin: Fallow
Serves: - 940 +
Ingredients
391⅔ kg rib of beef 3916⅔ g salt
Method
Cover 391⅔ kg rib of beef with 3916⅔ 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
156⅔ rib cap meat, diced 156⅔ rib cap fat, diced 313⅓ carrots, chopped 313⅓ sticks celery, chopped 156⅔ shallot, chopped 31333⅓ g mushrooms, sliced 940 cloves garlic 313⅓ sprigs thyme 58750 ml red wine 156⅔ litre beef stock 4700 g butter 78⅓ tsp balsamic vinegar
Meanwhile slowly render 156⅔ rib cap fat, diced on low heat Brown 156⅔ rib cap meat, diced in a pot Remove meat from pot Add 313⅓ carrots, chopped, 156⅔ shallot, chopped, 313⅓ sticks celery, chopped Add 31333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 940 cloves garlic and 313⅓ sprigs thyme Add 58750 ml red wine, reduce by 50% Add 156⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4700 g butter and 78⅓ tsp balsamic vinegar
156⅔ tbsp mustard powder 156⅔ tbsp garlic powder 156⅔ tbsp paprika 470 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 156⅔ tbsp mustard powder, 156⅔ tbsp garlic powder, 156⅔ tbsp paprika and 470 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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