Link: youtu.be
Origin: Fallow
Serves: - 1131 +
Ingredients
471¼ kg rib of beef 4712½ g salt
Method
Cover 471¼ kg rib of beef with 4712½ 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
188½ rib cap meat, diced 188½ rib cap fat, diced 377 carrots, chopped 377 sticks celery, chopped 188½ shallot, chopped 37700 g mushrooms, sliced 1131 cloves garlic 377 sprigs thyme 70687½ ml red wine 188½ litre beef stock 5655 g butter 94¼ tsp balsamic vinegar
Meanwhile slowly render 188½ rib cap fat, diced on low heat Brown 188½ rib cap meat, diced in a pot Remove meat from pot Add 377 carrots, chopped, 188½ shallot, chopped, 377 sticks celery, chopped Add 37700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1131 cloves garlic and 377 sprigs thyme Add 70687½ ml red wine, reduce by 50% Add 188½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5655 g butter and 94¼ tsp balsamic vinegar
188½ tbsp mustard powder 188½ tbsp garlic powder 188½ tbsp paprika 565½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 188½ tbsp mustard powder, 188½ tbsp garlic powder, 188½ tbsp paprika and 565½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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