Link: youtu.be
Origin: Fallow
Serves: - 1173 +
Ingredients
488¾ kg rib of beef 4887½ g salt
Method
Cover 488¾ kg rib of beef with 4887½ 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
195½ rib cap meat, diced 195½ rib cap fat, diced 391 carrots, chopped 391 sticks celery, chopped 195½ shallot, chopped 39100 g mushrooms, sliced 1173 cloves garlic 391 sprigs thyme 73312½ ml red wine 195½ litre beef stock 5865 g butter 97¾ tsp balsamic vinegar
Meanwhile slowly render 195½ rib cap fat, diced on low heat Brown 195½ rib cap meat, diced in a pot Remove meat from pot Add 391 carrots, chopped, 195½ shallot, chopped, 391 sticks celery, chopped Add 39100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1173 cloves garlic and 391 sprigs thyme Add 73312½ ml red wine, reduce by 50% Add 195½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5865 g butter and 97¾ tsp balsamic vinegar
195½ tbsp mustard powder 195½ tbsp garlic powder 195½ tbsp paprika 586½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 195½ tbsp mustard powder, 195½ tbsp garlic powder, 195½ tbsp paprika and 586½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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