Link: youtu.be
Origin: Fallow
Serves: - 1101 +
Ingredients
458¾ kg rib of beef 4587½ g salt
Method
Cover 458¾ kg rib of beef with 4587½ 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
183½ rib cap meat, diced 183½ rib cap fat, diced 367 carrots, chopped 367 sticks celery, chopped 183½ shallot, chopped 36700 g mushrooms, sliced 1101 cloves garlic 367 sprigs thyme 68812½ ml red wine 183½ litre beef stock 5505 g butter 91¾ tsp balsamic vinegar
Meanwhile slowly render 183½ rib cap fat, diced on low heat Brown 183½ rib cap meat, diced in a pot Remove meat from pot Add 367 carrots, chopped, 183½ shallot, chopped, 367 sticks celery, chopped Add 36700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1101 cloves garlic and 367 sprigs thyme Add 68812½ ml red wine, reduce by 50% Add 183½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5505 g butter and 91¾ tsp balsamic vinegar
183½ tbsp mustard powder 183½ tbsp garlic powder 183½ tbsp paprika 550½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 183½ tbsp mustard powder, 183½ tbsp garlic powder, 183½ tbsp paprika and 550½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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