Link: youtu.be
Origin: Fallow
Serves: - 1029 +
Ingredients
428¾ kg rib of beef 4287½ g salt
Method
Cover 428¾ kg rib of beef with 4287½ 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
171½ rib cap meat, diced 171½ rib cap fat, diced 343 carrots, chopped 343 sticks celery, chopped 171½ shallot, chopped 34300 g mushrooms, sliced 1029 cloves garlic 343 sprigs thyme 64312½ ml red wine 171½ litre beef stock 5145 g butter 85¾ tsp balsamic vinegar
Meanwhile slowly render 171½ rib cap fat, diced on low heat Brown 171½ rib cap meat, diced in a pot Remove meat from pot Add 343 carrots, chopped, 171½ shallot, chopped, 343 sticks celery, chopped Add 34300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1029 cloves garlic and 343 sprigs thyme Add 64312½ ml red wine, reduce by 50% Add 171½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5145 g butter and 85¾ tsp balsamic vinegar
171½ tbsp mustard powder 171½ tbsp garlic powder 171½ tbsp paprika 514½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 171½ tbsp mustard powder, 171½ tbsp garlic powder, 171½ tbsp paprika and 514½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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