Link: youtu.be
Origin: Fallow
Serves: - 998 +
Ingredients
415⅚ kg rib of beef 4158⅓ g salt
Method
Cover 415⅚ kg rib of beef with 4158⅓ 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
166⅓ rib cap meat, diced 166⅓ rib cap fat, diced 332⅔ carrots, chopped 332⅔ sticks celery, chopped 166⅓ shallot, chopped 33266⅔ g mushrooms, sliced 998 cloves garlic 332⅔ sprigs thyme 62375 ml red wine 166⅓ litre beef stock 4990 g butter 83⅙ tsp balsamic vinegar
Meanwhile slowly render 166⅓ rib cap fat, diced on low heat Brown 166⅓ rib cap meat, diced in a pot Remove meat from pot Add 332⅔ carrots, chopped, 166⅓ shallot, chopped, 332⅔ sticks celery, chopped Add 33266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 998 cloves garlic and 332⅔ sprigs thyme Add 62375 ml red wine, reduce by 50% Add 166⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4990 g butter and 83⅙ tsp balsamic vinegar
166⅓ tbsp mustard powder 166⅓ tbsp garlic powder 166⅓ tbsp paprika 499 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 166⅓ tbsp mustard powder, 166⅓ tbsp garlic powder, 166⅓ tbsp paprika and 499 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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