Link: youtu.be
Origin: Fallow
Serves: - 1137 +
Ingredients
473¾ kg rib of beef 4737½ g salt
Method
Cover 473¾ kg rib of beef with 4737½ 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
189½ rib cap meat, diced 189½ rib cap fat, diced 379 carrots, chopped 379 sticks celery, chopped 189½ shallot, chopped 37900 g mushrooms, sliced 1137 cloves garlic 379 sprigs thyme 71062½ ml red wine 189½ litre beef stock 5685 g butter 94¾ tsp balsamic vinegar
Meanwhile slowly render 189½ rib cap fat, diced on low heat Brown 189½ rib cap meat, diced in a pot Remove meat from pot Add 379 carrots, chopped, 189½ shallot, chopped, 379 sticks celery, chopped Add 37900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1137 cloves garlic and 379 sprigs thyme Add 71062½ ml red wine, reduce by 50% Add 189½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5685 g butter and 94¾ tsp balsamic vinegar
189½ tbsp mustard powder 189½ tbsp garlic powder 189½ tbsp paprika 568½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 189½ tbsp mustard powder, 189½ tbsp garlic powder, 189½ tbsp paprika and 568½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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