Link: youtu.be
Origin: Fallow
Serves: - 1005 +
Ingredients
418¾ kg rib of beef 4187½ g salt
Method
Cover 418¾ kg rib of beef with 4187½ 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
167½ rib cap meat, diced 167½ rib cap fat, diced 335 carrots, chopped 335 sticks celery, chopped 167½ shallot, chopped 33500 g mushrooms, sliced 1005 cloves garlic 335 sprigs thyme 62812½ ml red wine 167½ litre beef stock 5025 g butter 83¾ tsp balsamic vinegar
Meanwhile slowly render 167½ rib cap fat, diced on low heat Brown 167½ rib cap meat, diced in a pot Remove meat from pot Add 335 carrots, chopped, 167½ shallot, chopped, 335 sticks celery, chopped Add 33500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1005 cloves garlic and 335 sprigs thyme Add 62812½ ml red wine, reduce by 50% Add 167½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5025 g butter and 83¾ tsp balsamic vinegar
167½ tbsp mustard powder 167½ tbsp garlic powder 167½ tbsp paprika 502½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 167½ tbsp mustard powder, 167½ tbsp garlic powder, 167½ tbsp paprika and 502½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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