Link: youtu.be
Origin: Fallow
Serves: - 1047 +
Ingredients
436¼ kg rib of beef 4362½ g salt
Method
Cover 436¼ kg rib of beef with 4362½ 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
174½ rib cap meat, diced 174½ rib cap fat, diced 349 carrots, chopped 349 sticks celery, chopped 174½ shallot, chopped 34900 g mushrooms, sliced 1047 cloves garlic 349 sprigs thyme 65437½ ml red wine 174½ litre beef stock 5235 g butter 87¼ tsp balsamic vinegar
Meanwhile slowly render 174½ rib cap fat, diced on low heat Brown 174½ rib cap meat, diced in a pot Remove meat from pot Add 349 carrots, chopped, 174½ shallot, chopped, 349 sticks celery, chopped Add 34900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1047 cloves garlic and 349 sprigs thyme Add 65437½ ml red wine, reduce by 50% Add 174½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5235 g butter and 87¼ tsp balsamic vinegar
174½ tbsp mustard powder 174½ tbsp garlic powder 174½ tbsp paprika 523½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 174½ tbsp mustard powder, 174½ tbsp garlic powder, 174½ tbsp paprika and 523½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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