Link: youtu.be
Origin: Fallow
Serves: - 958 +
Ingredients
399⅙ kg rib of beef 3991⅔ g salt
Method
Cover 399⅙ kg rib of beef with 3991⅔ 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
159⅔ rib cap meat, diced 159⅔ rib cap fat, diced 319⅓ carrots, chopped 319⅓ sticks celery, chopped 159⅔ shallot, chopped 31933⅓ g mushrooms, sliced 958 cloves garlic 319⅓ sprigs thyme 59875 ml red wine 159⅔ litre beef stock 4790 g butter 79⅚ tsp balsamic vinegar
Meanwhile slowly render 159⅔ rib cap fat, diced on low heat Brown 159⅔ rib cap meat, diced in a pot Remove meat from pot Add 319⅓ carrots, chopped, 159⅔ shallot, chopped, 319⅓ sticks celery, chopped Add 31933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 958 cloves garlic and 319⅓ sprigs thyme Add 59875 ml red wine, reduce by 50% Add 159⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4790 g butter and 79⅚ tsp balsamic vinegar
159⅔ tbsp mustard powder 159⅔ tbsp garlic powder 159⅔ tbsp paprika 479 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 159⅔ tbsp mustard powder, 159⅔ tbsp garlic powder, 159⅔ tbsp paprika and 479 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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