Link: youtu.be
Origin: Fallow
Serves: - 1053 +
Ingredients
438¾ kg rib of beef 4387½ g salt
Method
Cover 438¾ kg rib of beef with 4387½ 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
175½ rib cap meat, diced 175½ rib cap fat, diced 351 carrots, chopped 351 sticks celery, chopped 175½ shallot, chopped 35100 g mushrooms, sliced 1053 cloves garlic 351 sprigs thyme 65812½ ml red wine 175½ litre beef stock 5265 g butter 87¾ tsp balsamic vinegar
Meanwhile slowly render 175½ rib cap fat, diced on low heat Brown 175½ rib cap meat, diced in a pot Remove meat from pot Add 351 carrots, chopped, 175½ shallot, chopped, 351 sticks celery, chopped Add 35100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1053 cloves garlic and 351 sprigs thyme Add 65812½ ml red wine, reduce by 50% Add 175½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5265 g butter and 87¾ tsp balsamic vinegar
175½ tbsp mustard powder 175½ tbsp garlic powder 175½ tbsp paprika 526½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 175½ tbsp mustard powder, 175½ tbsp garlic powder, 175½ tbsp paprika and 526½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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