Link: youtu.be
Origin: Fallow
Serves: - 1017 +
Ingredients
423¾ kg rib of beef 4237½ g salt
Method
Cover 423¾ kg rib of beef with 4237½ 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
169½ rib cap meat, diced 169½ rib cap fat, diced 339 carrots, chopped 339 sticks celery, chopped 169½ shallot, chopped 33900 g mushrooms, sliced 1017 cloves garlic 339 sprigs thyme 63562½ ml red wine 169½ litre beef stock 5085 g butter 84¾ tsp balsamic vinegar
Meanwhile slowly render 169½ rib cap fat, diced on low heat Brown 169½ rib cap meat, diced in a pot Remove meat from pot Add 339 carrots, chopped, 169½ shallot, chopped, 339 sticks celery, chopped Add 33900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1017 cloves garlic and 339 sprigs thyme Add 63562½ ml red wine, reduce by 50% Add 169½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5085 g butter and 84¾ tsp balsamic vinegar
169½ tbsp mustard powder 169½ tbsp garlic powder 169½ tbsp paprika 508½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 169½ tbsp mustard powder, 169½ tbsp garlic powder, 169½ tbsp paprika and 508½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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