Link: youtu.be
Origin: Fallow
Serves: - 1155 +
Ingredients
481¼ kg rib of beef 4812½ g salt
Method
Cover 481¼ kg rib of beef with 4812½ 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
192½ rib cap meat, diced 192½ rib cap fat, diced 385 carrots, chopped 385 sticks celery, chopped 192½ shallot, chopped 38500 g mushrooms, sliced 1155 cloves garlic 385 sprigs thyme 72187½ ml red wine 192½ litre beef stock 5775 g butter 96¼ tsp balsamic vinegar
Meanwhile slowly render 192½ rib cap fat, diced on low heat Brown 192½ rib cap meat, diced in a pot Remove meat from pot Add 385 carrots, chopped, 192½ shallot, chopped, 385 sticks celery, chopped Add 38500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1155 cloves garlic and 385 sprigs thyme Add 72187½ ml red wine, reduce by 50% Add 192½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5775 g butter and 96¼ tsp balsamic vinegar
192½ tbsp mustard powder 192½ tbsp garlic powder 192½ tbsp paprika 577½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 192½ tbsp mustard powder, 192½ tbsp garlic powder, 192½ tbsp paprika and 577½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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