Link: youtu.be
Origin: Fallow
Serves: - 988 +
Ingredients
411⅔ kg rib of beef 4116⅔ g salt
Method
Cover 411⅔ kg rib of beef with 4116⅔ 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
164⅔ rib cap meat, diced 164⅔ rib cap fat, diced 329⅓ carrots, chopped 329⅓ sticks celery, chopped 164⅔ shallot, chopped 32933⅓ g mushrooms, sliced 988 cloves garlic 329⅓ sprigs thyme 61750 ml red wine 164⅔ litre beef stock 4940 g butter 82⅓ tsp balsamic vinegar
Meanwhile slowly render 164⅔ rib cap fat, diced on low heat Brown 164⅔ rib cap meat, diced in a pot Remove meat from pot Add 329⅓ carrots, chopped, 164⅔ shallot, chopped, 329⅓ sticks celery, chopped Add 32933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 988 cloves garlic and 329⅓ sprigs thyme Add 61750 ml red wine, reduce by 50% Add 164⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4940 g butter and 82⅓ tsp balsamic vinegar
164⅔ tbsp mustard powder 164⅔ tbsp garlic powder 164⅔ tbsp paprika 494 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 164⅔ tbsp mustard powder, 164⅔ tbsp garlic powder, 164⅔ tbsp paprika and 494 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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