Link: youtu.be
Origin: Fallow
Serves: - 1227 +
Ingredients
511¼ kg rib of beef 5112½ g salt
Method
Cover 511¼ kg rib of beef with 5112½ 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
204½ rib cap meat, diced 204½ rib cap fat, diced 409 carrots, chopped 409 sticks celery, chopped 204½ shallot, chopped 40900 g mushrooms, sliced 1227 cloves garlic 409 sprigs thyme 76687½ ml red wine 204½ litre beef stock 6135 g butter 102¼ tsp balsamic vinegar
Meanwhile slowly render 204½ rib cap fat, diced on low heat Brown 204½ rib cap meat, diced in a pot Remove meat from pot Add 409 carrots, chopped, 204½ shallot, chopped, 409 sticks celery, chopped Add 40900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1227 cloves garlic and 409 sprigs thyme Add 76687½ ml red wine, reduce by 50% Add 204½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6135 g butter and 102¼ tsp balsamic vinegar
204½ tbsp mustard powder 204½ tbsp garlic powder 204½ tbsp paprika 613½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 204½ tbsp mustard powder, 204½ tbsp garlic powder, 204½ tbsp paprika and 613½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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