Link: youtu.be
Origin: Fallow
Serves: - 982 +
Ingredients
409⅙ kg rib of beef 4091⅔ g salt
Method
Cover 409⅙ kg rib of beef with 4091⅔ 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
163⅔ rib cap meat, diced 163⅔ rib cap fat, diced 327⅓ carrots, chopped 327⅓ sticks celery, chopped 163⅔ shallot, chopped 32733⅓ g mushrooms, sliced 982 cloves garlic 327⅓ sprigs thyme 61375 ml red wine 163⅔ litre beef stock 4910 g butter 81⅚ tsp balsamic vinegar
Meanwhile slowly render 163⅔ rib cap fat, diced on low heat Brown 163⅔ rib cap meat, diced in a pot Remove meat from pot Add 327⅓ carrots, chopped, 163⅔ shallot, chopped, 327⅓ sticks celery, chopped Add 32733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 982 cloves garlic and 327⅓ sprigs thyme Add 61375 ml red wine, reduce by 50% Add 163⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4910 g butter and 81⅚ tsp balsamic vinegar
163⅔ tbsp mustard powder 163⅔ tbsp garlic powder 163⅔ tbsp paprika 491 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 163⅔ tbsp mustard powder, 163⅔ tbsp garlic powder, 163⅔ tbsp paprika and 491 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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