Link: youtu.be
Origin: Fallow
Serves: - 944 +
Ingredients
393⅓ kg rib of beef 3933⅓ g salt
Method
Cover 393⅓ kg rib of beef with 3933⅓ 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
157⅓ rib cap meat, diced 157⅓ rib cap fat, diced 314⅔ carrots, chopped 314⅔ sticks celery, chopped 157⅓ shallot, chopped 31466⅔ g mushrooms, sliced 944 cloves garlic 314⅔ sprigs thyme 59000 ml red wine 157⅓ litre beef stock 4720 g butter 78⅔ tsp balsamic vinegar
Meanwhile slowly render 157⅓ rib cap fat, diced on low heat Brown 157⅓ rib cap meat, diced in a pot Remove meat from pot Add 314⅔ carrots, chopped, 157⅓ shallot, chopped, 314⅔ sticks celery, chopped Add 31466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 944 cloves garlic and 314⅔ sprigs thyme Add 59000 ml red wine, reduce by 50% Add 157⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4720 g butter and 78⅔ tsp balsamic vinegar
157⅓ tbsp mustard powder 157⅓ tbsp garlic powder 157⅓ tbsp paprika 472 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 157⅓ tbsp mustard powder, 157⅓ tbsp garlic powder, 157⅓ tbsp paprika and 472 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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