Link: youtu.be
Origin: Fallow
Serves: - 1119 +
Ingredients
466¼ kg rib of beef 4662½ g salt
Method
Cover 466¼ kg rib of beef with 4662½ 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
186½ rib cap meat, diced 186½ rib cap fat, diced 373 carrots, chopped 373 sticks celery, chopped 186½ shallot, chopped 37300 g mushrooms, sliced 1119 cloves garlic 373 sprigs thyme 69937½ ml red wine 186½ litre beef stock 5595 g butter 93¼ tsp balsamic vinegar
Meanwhile slowly render 186½ rib cap fat, diced on low heat Brown 186½ rib cap meat, diced in a pot Remove meat from pot Add 373 carrots, chopped, 186½ shallot, chopped, 373 sticks celery, chopped Add 37300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1119 cloves garlic and 373 sprigs thyme Add 69937½ ml red wine, reduce by 50% Add 186½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5595 g butter and 93¼ tsp balsamic vinegar
186½ tbsp mustard powder 186½ tbsp garlic powder 186½ tbsp paprika 559½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 186½ tbsp mustard powder, 186½ tbsp garlic powder, 186½ tbsp paprika and 559½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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