Link: youtu.be
Origin: Fallow
Serves: - 1221 +
Ingredients
508¾ kg rib of beef 5087½ g salt
Method
Cover 508¾ kg rib of beef with 5087½ 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
203½ rib cap meat, diced 203½ rib cap fat, diced 407 carrots, chopped 407 sticks celery, chopped 203½ shallot, chopped 40700 g mushrooms, sliced 1221 cloves garlic 407 sprigs thyme 76312½ ml red wine 203½ litre beef stock 6105 g butter 101¾ tsp balsamic vinegar
Meanwhile slowly render 203½ rib cap fat, diced on low heat Brown 203½ rib cap meat, diced in a pot Remove meat from pot Add 407 carrots, chopped, 203½ shallot, chopped, 407 sticks celery, chopped Add 40700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1221 cloves garlic and 407 sprigs thyme Add 76312½ ml red wine, reduce by 50% Add 203½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6105 g butter and 101¾ tsp balsamic vinegar
203½ tbsp mustard powder 203½ tbsp garlic powder 203½ tbsp paprika 610½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 203½ tbsp mustard powder, 203½ tbsp garlic powder, 203½ tbsp paprika and 610½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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