Link: youtu.be
Origin: Fallow
Serves: - 970 +
Ingredients
404⅙ kg rib of beef 4041⅔ g salt
Method
Cover 404⅙ kg rib of beef with 4041⅔ 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
161⅔ rib cap meat, diced 161⅔ rib cap fat, diced 323⅓ carrots, chopped 323⅓ sticks celery, chopped 161⅔ shallot, chopped 32333⅓ g mushrooms, sliced 970 cloves garlic 323⅓ sprigs thyme 60625 ml red wine 161⅔ litre beef stock 4850 g butter 80⅚ tsp balsamic vinegar
Meanwhile slowly render 161⅔ rib cap fat, diced on low heat Brown 161⅔ rib cap meat, diced in a pot Remove meat from pot Add 323⅓ carrots, chopped, 161⅔ shallot, chopped, 323⅓ sticks celery, chopped Add 32333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 970 cloves garlic and 323⅓ sprigs thyme Add 60625 ml red wine, reduce by 50% Add 161⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4850 g butter and 80⅚ tsp balsamic vinegar
161⅔ tbsp mustard powder 161⅔ tbsp garlic powder 161⅔ tbsp paprika 485 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 161⅔ tbsp mustard powder, 161⅔ tbsp garlic powder, 161⅔ tbsp paprika and 485 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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