Link: youtu.be
Origin: Fallow
Serves: - 1209 +
Ingredients
503¾ kg rib of beef 5037½ g salt
Method
Cover 503¾ kg rib of beef with 5037½ 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
201½ rib cap meat, diced 201½ rib cap fat, diced 403 carrots, chopped 403 sticks celery, chopped 201½ shallot, chopped 40300 g mushrooms, sliced 1209 cloves garlic 403 sprigs thyme 75562½ ml red wine 201½ litre beef stock 6045 g butter 100¾ tsp balsamic vinegar
Meanwhile slowly render 201½ rib cap fat, diced on low heat Brown 201½ rib cap meat, diced in a pot Remove meat from pot Add 403 carrots, chopped, 201½ shallot, chopped, 403 sticks celery, chopped Add 40300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1209 cloves garlic and 403 sprigs thyme Add 75562½ ml red wine, reduce by 50% Add 201½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6045 g butter and 100¾ tsp balsamic vinegar
201½ tbsp mustard powder 201½ tbsp garlic powder 201½ tbsp paprika 604½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 201½ tbsp mustard powder, 201½ tbsp garlic powder, 201½ tbsp paprika and 604½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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