Link: youtu.be
Origin: Fallow
Serves: - 1239 +
Ingredients
516¼ kg rib of beef 5162½ g salt
Method
Cover 516¼ kg rib of beef with 5162½ 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
206½ rib cap meat, diced 206½ rib cap fat, diced 413 carrots, chopped 413 sticks celery, chopped 206½ shallot, chopped 41300 g mushrooms, sliced 1239 cloves garlic 413 sprigs thyme 77437½ ml red wine 206½ litre beef stock 6195 g butter 103¼ tsp balsamic vinegar
Meanwhile slowly render 206½ rib cap fat, diced on low heat Brown 206½ rib cap meat, diced in a pot Remove meat from pot Add 413 carrots, chopped, 206½ shallot, chopped, 413 sticks celery, chopped Add 41300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1239 cloves garlic and 413 sprigs thyme Add 77437½ ml red wine, reduce by 50% Add 206½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6195 g butter and 103¼ tsp balsamic vinegar
206½ tbsp mustard powder 206½ tbsp garlic powder 206½ tbsp paprika 619½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 206½ tbsp mustard powder, 206½ tbsp garlic powder, 206½ tbsp paprika and 619½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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