Link: youtu.be
Origin: Fallow
Serves: - 1143 +
Ingredients
476¼ kg rib of beef 4762½ g salt
Method
Cover 476¼ kg rib of beef with 4762½ 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
190½ rib cap meat, diced 190½ rib cap fat, diced 381 carrots, chopped 381 sticks celery, chopped 190½ shallot, chopped 38100 g mushrooms, sliced 1143 cloves garlic 381 sprigs thyme 71437½ ml red wine 190½ litre beef stock 5715 g butter 95¼ tsp balsamic vinegar
Meanwhile slowly render 190½ rib cap fat, diced on low heat Brown 190½ rib cap meat, diced in a pot Remove meat from pot Add 381 carrots, chopped, 190½ shallot, chopped, 381 sticks celery, chopped Add 38100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1143 cloves garlic and 381 sprigs thyme Add 71437½ ml red wine, reduce by 50% Add 190½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5715 g butter and 95¼ tsp balsamic vinegar
190½ tbsp mustard powder 190½ tbsp garlic powder 190½ tbsp paprika 571½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 190½ tbsp mustard powder, 190½ tbsp garlic powder, 190½ tbsp paprika and 571½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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