Link: youtu.be
Origin: Fallow
Serves: - 1257 +
Ingredients
523¾ kg rib of beef 5237½ g salt
Method
Cover 523¾ kg rib of beef with 5237½ 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
209½ rib cap meat, diced 209½ rib cap fat, diced 419 carrots, chopped 419 sticks celery, chopped 209½ shallot, chopped 41900 g mushrooms, sliced 1257 cloves garlic 419 sprigs thyme 78562½ ml red wine 209½ litre beef stock 6285 g butter 104¾ tsp balsamic vinegar
Meanwhile slowly render 209½ rib cap fat, diced on low heat Brown 209½ rib cap meat, diced in a pot Remove meat from pot Add 419 carrots, chopped, 209½ shallot, chopped, 419 sticks celery, chopped Add 41900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1257 cloves garlic and 419 sprigs thyme Add 78562½ ml red wine, reduce by 50% Add 209½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6285 g butter and 104¾ tsp balsamic vinegar
209½ tbsp mustard powder 209½ tbsp garlic powder 209½ tbsp paprika 628½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 209½ tbsp mustard powder, 209½ tbsp garlic powder, 209½ tbsp paprika and 628½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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