Link: youtu.be
Origin: Fallow
Serves: - 956 +
Ingredients
398⅓ kg rib of beef 3983⅓ g salt
Method
Cover 398⅓ kg rib of beef with 3983⅓ 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
159⅓ rib cap meat, diced 159⅓ rib cap fat, diced 318⅔ carrots, chopped 318⅔ sticks celery, chopped 159⅓ shallot, chopped 31866⅔ g mushrooms, sliced 956 cloves garlic 318⅔ sprigs thyme 59750 ml red wine 159⅓ litre beef stock 4780 g butter 79⅔ tsp balsamic vinegar
Meanwhile slowly render 159⅓ rib cap fat, diced on low heat Brown 159⅓ rib cap meat, diced in a pot Remove meat from pot Add 318⅔ carrots, chopped, 159⅓ shallot, chopped, 318⅔ sticks celery, chopped Add 31866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 956 cloves garlic and 318⅔ sprigs thyme Add 59750 ml red wine, reduce by 50% Add 159⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4780 g butter and 79⅔ tsp balsamic vinegar
159⅓ tbsp mustard powder 159⅓ tbsp garlic powder 159⅓ tbsp paprika 478 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 159⅓ tbsp mustard powder, 159⅓ tbsp garlic powder, 159⅓ tbsp paprika and 478 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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