Link: youtu.be
Origin: Fallow
Serves: - 1185 +
Ingredients
493¾ kg rib of beef 4937½ g salt
Method
Cover 493¾ kg rib of beef with 4937½ 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
197½ rib cap meat, diced 197½ rib cap fat, diced 395 carrots, chopped 395 sticks celery, chopped 197½ shallot, chopped 39500 g mushrooms, sliced 1185 cloves garlic 395 sprigs thyme 74062½ ml red wine 197½ litre beef stock 5925 g butter 98¾ tsp balsamic vinegar
Meanwhile slowly render 197½ rib cap fat, diced on low heat Brown 197½ rib cap meat, diced in a pot Remove meat from pot Add 395 carrots, chopped, 197½ shallot, chopped, 395 sticks celery, chopped Add 39500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1185 cloves garlic and 395 sprigs thyme Add 74062½ ml red wine, reduce by 50% Add 197½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5925 g butter and 98¾ tsp balsamic vinegar
197½ tbsp mustard powder 197½ tbsp garlic powder 197½ tbsp paprika 592½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 197½ tbsp mustard powder, 197½ tbsp garlic powder, 197½ tbsp paprika and 592½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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