Link: youtu.be
Origin: Fallow
Serves: - 946 +
Ingredients
394⅙ kg rib of beef 3941⅔ g salt
Method
Cover 394⅙ kg rib of beef with 3941⅔ 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
157⅔ rib cap meat, diced 157⅔ rib cap fat, diced 315⅓ carrots, chopped 315⅓ sticks celery, chopped 157⅔ shallot, chopped 31533⅓ g mushrooms, sliced 946 cloves garlic 315⅓ sprigs thyme 59125 ml red wine 157⅔ litre beef stock 4730 g butter 78⅚ tsp balsamic vinegar
Meanwhile slowly render 157⅔ rib cap fat, diced on low heat Brown 157⅔ rib cap meat, diced in a pot Remove meat from pot Add 315⅓ carrots, chopped, 157⅔ shallot, chopped, 315⅓ sticks celery, chopped Add 31533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 946 cloves garlic and 315⅓ sprigs thyme Add 59125 ml red wine, reduce by 50% Add 157⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4730 g butter and 78⅚ tsp balsamic vinegar
157⅔ tbsp mustard powder 157⅔ tbsp garlic powder 157⅔ tbsp paprika 473 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 157⅔ tbsp mustard powder, 157⅔ tbsp garlic powder, 157⅔ tbsp paprika and 473 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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