Link: youtu.be
Origin: Fallow
Serves: - 974 +
Ingredients
405⅚ kg rib of beef 4058⅓ g salt
Method
Cover 405⅚ kg rib of beef with 4058⅓ 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
162⅓ rib cap meat, diced 162⅓ rib cap fat, diced 324⅔ carrots, chopped 324⅔ sticks celery, chopped 162⅓ shallot, chopped 32466⅔ g mushrooms, sliced 974 cloves garlic 324⅔ sprigs thyme 60875 ml red wine 162⅓ litre beef stock 4870 g butter 81⅙ tsp balsamic vinegar
Meanwhile slowly render 162⅓ rib cap fat, diced on low heat Brown 162⅓ rib cap meat, diced in a pot Remove meat from pot Add 324⅔ carrots, chopped, 162⅓ shallot, chopped, 324⅔ sticks celery, chopped Add 32466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 974 cloves garlic and 324⅔ sprigs thyme Add 60875 ml red wine, reduce by 50% Add 162⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4870 g butter and 81⅙ tsp balsamic vinegar
162⅓ tbsp mustard powder 162⅓ tbsp garlic powder 162⅓ tbsp paprika 487 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 162⅓ tbsp mustard powder, 162⅓ tbsp garlic powder, 162⅓ tbsp paprika and 487 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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