Link: youtu.be
Origin: Fallow
Serves: - 1041 +
Ingredients
433¾ kg rib of beef 4337½ g salt
Method
Cover 433¾ kg rib of beef with 4337½ 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
173½ rib cap meat, diced 173½ rib cap fat, diced 347 carrots, chopped 347 sticks celery, chopped 173½ shallot, chopped 34700 g mushrooms, sliced 1041 cloves garlic 347 sprigs thyme 65062½ ml red wine 173½ litre beef stock 5205 g butter 86¾ tsp balsamic vinegar
Meanwhile slowly render 173½ rib cap fat, diced on low heat Brown 173½ rib cap meat, diced in a pot Remove meat from pot Add 347 carrots, chopped, 173½ shallot, chopped, 347 sticks celery, chopped Add 34700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1041 cloves garlic and 347 sprigs thyme Add 65062½ ml red wine, reduce by 50% Add 173½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5205 g butter and 86¾ tsp balsamic vinegar
173½ tbsp mustard powder 173½ tbsp garlic powder 173½ tbsp paprika 520½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 173½ tbsp mustard powder, 173½ tbsp garlic powder, 173½ tbsp paprika and 520½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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