Link: youtu.be
Origin: Fallow
Serves: - 1125 +
Ingredients
468¾ kg rib of beef 4687½ g salt
Method
Cover 468¾ kg rib of beef with 4687½ 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
187½ rib cap meat, diced 187½ rib cap fat, diced 375 carrots, chopped 375 sticks celery, chopped 187½ shallot, chopped 37500 g mushrooms, sliced 1125 cloves garlic 375 sprigs thyme 70312½ ml red wine 187½ litre beef stock 5625 g butter 93¾ tsp balsamic vinegar
Meanwhile slowly render 187½ rib cap fat, diced on low heat Brown 187½ rib cap meat, diced in a pot Remove meat from pot Add 375 carrots, chopped, 187½ shallot, chopped, 375 sticks celery, chopped Add 37500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1125 cloves garlic and 375 sprigs thyme Add 70312½ ml red wine, reduce by 50% Add 187½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5625 g butter and 93¾ tsp balsamic vinegar
187½ tbsp mustard powder 187½ tbsp garlic powder 187½ tbsp paprika 562½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 187½ tbsp mustard powder, 187½ tbsp garlic powder, 187½ tbsp paprika and 562½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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