Link: youtu.be
Origin: Fallow
Serves: - 980 +
Ingredients
408⅓ kg rib of beef 4083⅓ g salt
Method
Cover 408⅓ kg rib of beef with 4083⅓ 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
163⅓ rib cap meat, diced 163⅓ rib cap fat, diced 326⅔ carrots, chopped 326⅔ sticks celery, chopped 163⅓ shallot, chopped 32666⅔ g mushrooms, sliced 980 cloves garlic 326⅔ sprigs thyme 61250 ml red wine 163⅓ litre beef stock 4900 g butter 81⅔ tsp balsamic vinegar
Meanwhile slowly render 163⅓ rib cap fat, diced on low heat Brown 163⅓ rib cap meat, diced in a pot Remove meat from pot Add 326⅔ carrots, chopped, 163⅓ shallot, chopped, 326⅔ sticks celery, chopped Add 32666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 980 cloves garlic and 326⅔ sprigs thyme Add 61250 ml red wine, reduce by 50% Add 163⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4900 g butter and 81⅔ tsp balsamic vinegar
163⅓ tbsp mustard powder 163⅓ tbsp garlic powder 163⅓ tbsp paprika 490 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 163⅓ tbsp mustard powder, 163⅓ tbsp garlic powder, 163⅓ tbsp paprika and 490 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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