Link: youtu.be
Origin: Fallow
Serves: - 1233 +
Ingredients
513¾ kg rib of beef 5137½ g salt
Method
Cover 513¾ kg rib of beef with 5137½ 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
205½ rib cap meat, diced 205½ rib cap fat, diced 411 carrots, chopped 411 sticks celery, chopped 205½ shallot, chopped 41100 g mushrooms, sliced 1233 cloves garlic 411 sprigs thyme 77062½ ml red wine 205½ litre beef stock 6165 g butter 102¾ tsp balsamic vinegar
Meanwhile slowly render 205½ rib cap fat, diced on low heat Brown 205½ rib cap meat, diced in a pot Remove meat from pot Add 411 carrots, chopped, 205½ shallot, chopped, 411 sticks celery, chopped Add 41100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1233 cloves garlic and 411 sprigs thyme Add 77062½ ml red wine, reduce by 50% Add 205½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6165 g butter and 102¾ tsp balsamic vinegar
205½ tbsp mustard powder 205½ tbsp garlic powder 205½ tbsp paprika 616½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 205½ tbsp mustard powder, 205½ tbsp garlic powder, 205½ tbsp paprika and 616½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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