Link: youtu.be
Origin: Fallow
Serves: - 1071 +
Ingredients
446¼ kg rib of beef 4462½ g salt
Method
Cover 446¼ kg rib of beef with 4462½ 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
178½ rib cap meat, diced 178½ rib cap fat, diced 357 carrots, chopped 357 sticks celery, chopped 178½ shallot, chopped 35700 g mushrooms, sliced 1071 cloves garlic 357 sprigs thyme 66937½ ml red wine 178½ litre beef stock 5355 g butter 89¼ tsp balsamic vinegar
Meanwhile slowly render 178½ rib cap fat, diced on low heat Brown 178½ rib cap meat, diced in a pot Remove meat from pot Add 357 carrots, chopped, 178½ shallot, chopped, 357 sticks celery, chopped Add 35700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1071 cloves garlic and 357 sprigs thyme Add 66937½ ml red wine, reduce by 50% Add 178½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5355 g butter and 89¼ tsp balsamic vinegar
178½ tbsp mustard powder 178½ tbsp garlic powder 178½ tbsp paprika 535½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 178½ tbsp mustard powder, 178½ tbsp garlic powder, 178½ tbsp paprika and 535½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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