Link: youtu.be
Origin: Fallow
Serves: - 1077 +
Ingredients
448¾ kg rib of beef 4487½ g salt
Method
Cover 448¾ kg rib of beef with 4487½ 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
179½ rib cap meat, diced 179½ rib cap fat, diced 359 carrots, chopped 359 sticks celery, chopped 179½ shallot, chopped 35900 g mushrooms, sliced 1077 cloves garlic 359 sprigs thyme 67312½ ml red wine 179½ litre beef stock 5385 g butter 89¾ tsp balsamic vinegar
Meanwhile slowly render 179½ rib cap fat, diced on low heat Brown 179½ rib cap meat, diced in a pot Remove meat from pot Add 359 carrots, chopped, 179½ shallot, chopped, 359 sticks celery, chopped Add 35900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1077 cloves garlic and 359 sprigs thyme Add 67312½ ml red wine, reduce by 50% Add 179½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5385 g butter and 89¾ tsp balsamic vinegar
179½ tbsp mustard powder 179½ tbsp garlic powder 179½ tbsp paprika 538½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 179½ tbsp mustard powder, 179½ tbsp garlic powder, 179½ tbsp paprika and 538½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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