Link: youtu.be
Origin: Fallow
Serves: - 1035 +
Ingredients
431¼ kg rib of beef 4312½ g salt
Method
Cover 431¼ kg rib of beef with 4312½ 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
172½ rib cap meat, diced 172½ rib cap fat, diced 345 carrots, chopped 345 sticks celery, chopped 172½ shallot, chopped 34500 g mushrooms, sliced 1035 cloves garlic 345 sprigs thyme 64687½ ml red wine 172½ litre beef stock 5175 g butter 86¼ tsp balsamic vinegar
Meanwhile slowly render 172½ rib cap fat, diced on low heat Brown 172½ rib cap meat, diced in a pot Remove meat from pot Add 345 carrots, chopped, 172½ shallot, chopped, 345 sticks celery, chopped Add 34500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1035 cloves garlic and 345 sprigs thyme Add 64687½ ml red wine, reduce by 50% Add 172½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5175 g butter and 86¼ tsp balsamic vinegar
172½ tbsp mustard powder 172½ tbsp garlic powder 172½ tbsp paprika 517½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 172½ tbsp mustard powder, 172½ tbsp garlic powder, 172½ tbsp paprika and 517½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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