Link: youtu.be
Origin: Fallow
Serves: - 1161 +
Ingredients
483¾ kg rib of beef 4837½ g salt
Method
Cover 483¾ kg rib of beef with 4837½ 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
193½ rib cap meat, diced 193½ rib cap fat, diced 387 carrots, chopped 387 sticks celery, chopped 193½ shallot, chopped 38700 g mushrooms, sliced 1161 cloves garlic 387 sprigs thyme 72562½ ml red wine 193½ litre beef stock 5805 g butter 96¾ tsp balsamic vinegar
Meanwhile slowly render 193½ rib cap fat, diced on low heat Brown 193½ rib cap meat, diced in a pot Remove meat from pot Add 387 carrots, chopped, 193½ shallot, chopped, 387 sticks celery, chopped Add 38700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1161 cloves garlic and 387 sprigs thyme Add 72562½ ml red wine, reduce by 50% Add 193½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5805 g butter and 96¾ tsp balsamic vinegar
193½ tbsp mustard powder 193½ tbsp garlic powder 193½ tbsp paprika 580½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 193½ tbsp mustard powder, 193½ tbsp garlic powder, 193½ tbsp paprika and 580½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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