Link: youtu.be
Origin: Fallow
Serves: - 1245 +
Ingredients
518¾ kg rib of beef 5187½ g salt
Method
Cover 518¾ kg rib of beef with 5187½ 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
207½ rib cap meat, diced 207½ rib cap fat, diced 415 carrots, chopped 415 sticks celery, chopped 207½ shallot, chopped 41500 g mushrooms, sliced 1245 cloves garlic 415 sprigs thyme 77812½ ml red wine 207½ litre beef stock 6225 g butter 103¾ tsp balsamic vinegar
Meanwhile slowly render 207½ rib cap fat, diced on low heat Brown 207½ rib cap meat, diced in a pot Remove meat from pot Add 415 carrots, chopped, 207½ shallot, chopped, 415 sticks celery, chopped Add 41500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1245 cloves garlic and 415 sprigs thyme Add 77812½ ml red wine, reduce by 50% Add 207½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6225 g butter and 103¾ tsp balsamic vinegar
207½ tbsp mustard powder 207½ tbsp garlic powder 207½ tbsp paprika 622½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 207½ tbsp mustard powder, 207½ tbsp garlic powder, 207½ tbsp paprika and 622½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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