Link: youtu.be
Origin: Fallow
Serves: - 994 +
Ingredients
414⅙ kg rib of beef 4141⅔ g salt
Method
Cover 414⅙ kg rib of beef with 4141⅔ 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
165⅔ rib cap meat, diced 165⅔ rib cap fat, diced 331⅓ carrots, chopped 331⅓ sticks celery, chopped 165⅔ shallot, chopped 33133⅓ g mushrooms, sliced 994 cloves garlic 331⅓ sprigs thyme 62125 ml red wine 165⅔ litre beef stock 4970 g butter 82⅚ tsp balsamic vinegar
Meanwhile slowly render 165⅔ rib cap fat, diced on low heat Brown 165⅔ rib cap meat, diced in a pot Remove meat from pot Add 331⅓ carrots, chopped, 165⅔ shallot, chopped, 331⅓ sticks celery, chopped Add 33133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 994 cloves garlic and 331⅓ sprigs thyme Add 62125 ml red wine, reduce by 50% Add 165⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4970 g butter and 82⅚ tsp balsamic vinegar
165⅔ tbsp mustard powder 165⅔ tbsp garlic powder 165⅔ tbsp paprika 497 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 165⅔ tbsp mustard powder, 165⅔ tbsp garlic powder, 165⅔ tbsp paprika and 497 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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