Link: youtu.be
Origin: Fallow
Serves: - 1191 +
Ingredients
496¼ kg rib of beef 4962½ g salt
Method
Cover 496¼ kg rib of beef with 4962½ 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
198½ rib cap meat, diced 198½ rib cap fat, diced 397 carrots, chopped 397 sticks celery, chopped 198½ shallot, chopped 39700 g mushrooms, sliced 1191 cloves garlic 397 sprigs thyme 74437½ ml red wine 198½ litre beef stock 5955 g butter 99¼ tsp balsamic vinegar
Meanwhile slowly render 198½ rib cap fat, diced on low heat Brown 198½ rib cap meat, diced in a pot Remove meat from pot Add 397 carrots, chopped, 198½ shallot, chopped, 397 sticks celery, chopped Add 39700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1191 cloves garlic and 397 sprigs thyme Add 74437½ ml red wine, reduce by 50% Add 198½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5955 g butter and 99¼ tsp balsamic vinegar
198½ tbsp mustard powder 198½ tbsp garlic powder 198½ tbsp paprika 595½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 198½ tbsp mustard powder, 198½ tbsp garlic powder, 198½ tbsp paprika and 595½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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