Link: youtu.be
Origin: Fallow
Serves: - 968 +
Ingredients
403⅓ kg rib of beef 4033⅓ g salt
Method
Cover 403⅓ kg rib of beef with 4033⅓ 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
161⅓ rib cap meat, diced 161⅓ rib cap fat, diced 322⅔ carrots, chopped 322⅔ sticks celery, chopped 161⅓ shallot, chopped 32266⅔ g mushrooms, sliced 968 cloves garlic 322⅔ sprigs thyme 60500 ml red wine 161⅓ litre beef stock 4840 g butter 80⅔ tsp balsamic vinegar
Meanwhile slowly render 161⅓ rib cap fat, diced on low heat Brown 161⅓ rib cap meat, diced in a pot Remove meat from pot Add 322⅔ carrots, chopped, 161⅓ shallot, chopped, 322⅔ sticks celery, chopped Add 32266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 968 cloves garlic and 322⅔ sprigs thyme Add 60500 ml red wine, reduce by 50% Add 161⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4840 g butter and 80⅔ tsp balsamic vinegar
161⅓ tbsp mustard powder 161⅓ tbsp garlic powder 161⅓ tbsp paprika 484 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 161⅓ tbsp mustard powder, 161⅓ tbsp garlic powder, 161⅓ tbsp paprika and 484 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: