Link: youtu.be
Origin: Fallow
Serves: - 1065 +
Ingredients
443¾ kg rib of beef 4437½ g salt
Method
Cover 443¾ kg rib of beef with 4437½ 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
177½ rib cap meat, diced 177½ rib cap fat, diced 355 carrots, chopped 355 sticks celery, chopped 177½ shallot, chopped 35500 g mushrooms, sliced 1065 cloves garlic 355 sprigs thyme 66562½ ml red wine 177½ litre beef stock 5325 g butter 88¾ tsp balsamic vinegar
Meanwhile slowly render 177½ rib cap fat, diced on low heat Brown 177½ rib cap meat, diced in a pot Remove meat from pot Add 355 carrots, chopped, 177½ shallot, chopped, 355 sticks celery, chopped Add 35500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1065 cloves garlic and 355 sprigs thyme Add 66562½ ml red wine, reduce by 50% Add 177½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5325 g butter and 88¾ tsp balsamic vinegar
177½ tbsp mustard powder 177½ tbsp garlic powder 177½ tbsp paprika 532½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 177½ tbsp mustard powder, 177½ tbsp garlic powder, 177½ tbsp paprika and 532½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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