Link: youtu.be
Origin: Fallow
Serves: - 1083 +
Ingredients
451¼ kg rib of beef 4512½ g salt
Method
Cover 451¼ kg rib of beef with 4512½ 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
180½ rib cap meat, diced 180½ rib cap fat, diced 361 carrots, chopped 361 sticks celery, chopped 180½ shallot, chopped 36100 g mushrooms, sliced 1083 cloves garlic 361 sprigs thyme 67687½ ml red wine 180½ litre beef stock 5415 g butter 90¼ tsp balsamic vinegar
Meanwhile slowly render 180½ rib cap fat, diced on low heat Brown 180½ rib cap meat, diced in a pot Remove meat from pot Add 361 carrots, chopped, 180½ shallot, chopped, 361 sticks celery, chopped Add 36100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1083 cloves garlic and 361 sprigs thyme Add 67687½ ml red wine, reduce by 50% Add 180½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5415 g butter and 90¼ tsp balsamic vinegar
180½ tbsp mustard powder 180½ tbsp garlic powder 180½ tbsp paprika 541½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 180½ tbsp mustard powder, 180½ tbsp garlic powder, 180½ tbsp paprika and 541½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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