Link: youtu.be
Origin: Fallow
Serves: - 1059 +
Ingredients
441¼ kg rib of beef 4412½ g salt
Method
Cover 441¼ kg rib of beef with 4412½ 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
176½ rib cap meat, diced 176½ rib cap fat, diced 353 carrots, chopped 353 sticks celery, chopped 176½ shallot, chopped 35300 g mushrooms, sliced 1059 cloves garlic 353 sprigs thyme 66187½ ml red wine 176½ litre beef stock 5295 g butter 88¼ tsp balsamic vinegar
Meanwhile slowly render 176½ rib cap fat, diced on low heat Brown 176½ rib cap meat, diced in a pot Remove meat from pot Add 353 carrots, chopped, 176½ shallot, chopped, 353 sticks celery, chopped Add 35300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1059 cloves garlic and 353 sprigs thyme Add 66187½ ml red wine, reduce by 50% Add 176½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5295 g butter and 88¼ tsp balsamic vinegar
176½ tbsp mustard powder 176½ tbsp garlic powder 176½ tbsp paprika 529½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 176½ tbsp mustard powder, 176½ tbsp garlic powder, 176½ tbsp paprika and 529½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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