Link: youtu.be
Origin: Fallow
Serves: - 976 +
Ingredients
406⅔ kg rib of beef 4066⅔ g salt
Method
Cover 406⅔ kg rib of beef with 4066⅔ 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
162⅔ rib cap meat, diced 162⅔ rib cap fat, diced 325⅓ carrots, chopped 325⅓ sticks celery, chopped 162⅔ shallot, chopped 32533⅓ g mushrooms, sliced 976 cloves garlic 325⅓ sprigs thyme 61000 ml red wine 162⅔ litre beef stock 4880 g butter 81⅓ tsp balsamic vinegar
Meanwhile slowly render 162⅔ rib cap fat, diced on low heat Brown 162⅔ rib cap meat, diced in a pot Remove meat from pot Add 325⅓ carrots, chopped, 162⅔ shallot, chopped, 325⅓ sticks celery, chopped Add 32533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 976 cloves garlic and 325⅓ sprigs thyme Add 61000 ml red wine, reduce by 50% Add 162⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4880 g butter and 81⅓ tsp balsamic vinegar
162⅔ tbsp mustard powder 162⅔ tbsp garlic powder 162⅔ tbsp paprika 488 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 162⅔ tbsp mustard powder, 162⅔ tbsp garlic powder, 162⅔ tbsp paprika and 488 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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