Link: youtu.be
Origin: Fallow
Serves: - 950 +
Ingredients
395⅚ kg rib of beef 3958⅓ g salt
Method
Cover 395⅚ kg rib of beef with 3958⅓ 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
158⅓ rib cap meat, diced 158⅓ rib cap fat, diced 316⅔ carrots, chopped 316⅔ sticks celery, chopped 158⅓ shallot, chopped 31666⅔ g mushrooms, sliced 950 cloves garlic 316⅔ sprigs thyme 59375 ml red wine 158⅓ litre beef stock 4750 g butter 79⅙ tsp balsamic vinegar
Meanwhile slowly render 158⅓ rib cap fat, diced on low heat Brown 158⅓ rib cap meat, diced in a pot Remove meat from pot Add 316⅔ carrots, chopped, 158⅓ shallot, chopped, 316⅔ sticks celery, chopped Add 31666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 950 cloves garlic and 316⅔ sprigs thyme Add 59375 ml red wine, reduce by 50% Add 158⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4750 g butter and 79⅙ tsp balsamic vinegar
158⅓ tbsp mustard powder 158⅓ tbsp garlic powder 158⅓ tbsp paprika 475 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 158⅓ tbsp mustard powder, 158⅓ tbsp garlic powder, 158⅓ tbsp paprika and 475 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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