Link: youtu.be
Origin: Fallow
Serves: - 1215 +
Ingredients
506¼ kg rib of beef 5062½ g salt
Method
Cover 506¼ kg rib of beef with 5062½ 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
202½ rib cap meat, diced 202½ rib cap fat, diced 405 carrots, chopped 405 sticks celery, chopped 202½ shallot, chopped 40500 g mushrooms, sliced 1215 cloves garlic 405 sprigs thyme 75937½ ml red wine 202½ litre beef stock 6075 g butter 101¼ tsp balsamic vinegar
Meanwhile slowly render 202½ rib cap fat, diced on low heat Brown 202½ rib cap meat, diced in a pot Remove meat from pot Add 405 carrots, chopped, 202½ shallot, chopped, 405 sticks celery, chopped Add 40500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1215 cloves garlic and 405 sprigs thyme Add 75937½ ml red wine, reduce by 50% Add 202½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6075 g butter and 101¼ tsp balsamic vinegar
202½ tbsp mustard powder 202½ tbsp garlic powder 202½ tbsp paprika 607½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 202½ tbsp mustard powder, 202½ tbsp garlic powder, 202½ tbsp paprika and 607½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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