Link: youtu.be
Origin: Fallow
Serves: - 1107 +
Ingredients
461¼ kg rib of beef 4612½ g salt
Method
Cover 461¼ kg rib of beef with 4612½ 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
184½ rib cap meat, diced 184½ rib cap fat, diced 369 carrots, chopped 369 sticks celery, chopped 184½ shallot, chopped 36900 g mushrooms, sliced 1107 cloves garlic 369 sprigs thyme 69187½ ml red wine 184½ litre beef stock 5535 g butter 92¼ tsp balsamic vinegar
Meanwhile slowly render 184½ rib cap fat, diced on low heat Brown 184½ rib cap meat, diced in a pot Remove meat from pot Add 369 carrots, chopped, 184½ shallot, chopped, 369 sticks celery, chopped Add 36900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1107 cloves garlic and 369 sprigs thyme Add 69187½ ml red wine, reduce by 50% Add 184½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5535 g butter and 92¼ tsp balsamic vinegar
184½ tbsp mustard powder 184½ tbsp garlic powder 184½ tbsp paprika 553½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 184½ tbsp mustard powder, 184½ tbsp garlic powder, 184½ tbsp paprika and 553½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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