Link: youtu.be
Origin: Fallow
Serves: - 1179 +
Ingredients
491¼ kg rib of beef 4912½ g salt
Method
Cover 491¼ kg rib of beef with 4912½ 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
196½ rib cap meat, diced 196½ rib cap fat, diced 393 carrots, chopped 393 sticks celery, chopped 196½ shallot, chopped 39300 g mushrooms, sliced 1179 cloves garlic 393 sprigs thyme 73687½ ml red wine 196½ litre beef stock 5895 g butter 98¼ tsp balsamic vinegar
Meanwhile slowly render 196½ rib cap fat, diced on low heat Brown 196½ rib cap meat, diced in a pot Remove meat from pot Add 393 carrots, chopped, 196½ shallot, chopped, 393 sticks celery, chopped Add 39300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1179 cloves garlic and 393 sprigs thyme Add 73687½ ml red wine, reduce by 50% Add 196½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5895 g butter and 98¼ tsp balsamic vinegar
196½ tbsp mustard powder 196½ tbsp garlic powder 196½ tbsp paprika 589½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 196½ tbsp mustard powder, 196½ tbsp garlic powder, 196½ tbsp paprika and 589½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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