Link: youtu.be
Origin: Fallow
Serves: - 1113 +
Ingredients
463¾ kg rib of beef 4637½ g salt
Method
Cover 463¾ kg rib of beef with 4637½ 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
185½ rib cap meat, diced 185½ rib cap fat, diced 371 carrots, chopped 371 sticks celery, chopped 185½ shallot, chopped 37100 g mushrooms, sliced 1113 cloves garlic 371 sprigs thyme 69562½ ml red wine 185½ litre beef stock 5565 g butter 92¾ tsp balsamic vinegar
Meanwhile slowly render 185½ rib cap fat, diced on low heat Brown 185½ rib cap meat, diced in a pot Remove meat from pot Add 371 carrots, chopped, 185½ shallot, chopped, 371 sticks celery, chopped Add 37100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1113 cloves garlic and 371 sprigs thyme Add 69562½ ml red wine, reduce by 50% Add 185½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5565 g butter and 92¾ tsp balsamic vinegar
185½ tbsp mustard powder 185½ tbsp garlic powder 185½ tbsp paprika 556½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 185½ tbsp mustard powder, 185½ tbsp garlic powder, 185½ tbsp paprika and 556½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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