Link: youtu.be
Origin: Fallow
Serves: - 964 +
Ingredients
401⅔ kg rib of beef 4016⅔ g salt
Method
Cover 401⅔ kg rib of beef with 4016⅔ 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
160⅔ rib cap meat, diced 160⅔ rib cap fat, diced 321⅓ carrots, chopped 321⅓ sticks celery, chopped 160⅔ shallot, chopped 32133⅓ g mushrooms, sliced 964 cloves garlic 321⅓ sprigs thyme 60250 ml red wine 160⅔ litre beef stock 4820 g butter 80⅓ tsp balsamic vinegar
Meanwhile slowly render 160⅔ rib cap fat, diced on low heat Brown 160⅔ rib cap meat, diced in a pot Remove meat from pot Add 321⅓ carrots, chopped, 160⅔ shallot, chopped, 321⅓ sticks celery, chopped Add 32133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 964 cloves garlic and 321⅓ sprigs thyme Add 60250 ml red wine, reduce by 50% Add 160⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4820 g butter and 80⅓ tsp balsamic vinegar
160⅔ tbsp mustard powder 160⅔ tbsp garlic powder 160⅔ tbsp paprika 482 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 160⅔ tbsp mustard powder, 160⅔ tbsp garlic powder, 160⅔ tbsp paprika and 482 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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