Link: youtu.be
Origin: Fallow
Serves: - 1023 +
Ingredients
426¼ kg rib of beef 4262½ g salt
Method
Cover 426¼ kg rib of beef with 4262½ 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
170½ rib cap meat, diced 170½ rib cap fat, diced 341 carrots, chopped 341 sticks celery, chopped 170½ shallot, chopped 34100 g mushrooms, sliced 1023 cloves garlic 341 sprigs thyme 63937½ ml red wine 170½ litre beef stock 5115 g butter 85¼ tsp balsamic vinegar
Meanwhile slowly render 170½ rib cap fat, diced on low heat Brown 170½ rib cap meat, diced in a pot Remove meat from pot Add 341 carrots, chopped, 170½ shallot, chopped, 341 sticks celery, chopped Add 34100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1023 cloves garlic and 341 sprigs thyme Add 63937½ ml red wine, reduce by 50% Add 170½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5115 g butter and 85¼ tsp balsamic vinegar
170½ tbsp mustard powder 170½ tbsp garlic powder 170½ tbsp paprika 511½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 170½ tbsp mustard powder, 170½ tbsp garlic powder, 170½ tbsp paprika and 511½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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