Link: youtu.be
Origin: Fallow
Serves: - 1263 +
Ingredients
526¼ kg rib of beef 5262½ g salt
Method
Cover 526¼ kg rib of beef with 5262½ 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
210½ rib cap meat, diced 210½ rib cap fat, diced 421 carrots, chopped 421 sticks celery, chopped 210½ shallot, chopped 42100 g mushrooms, sliced 1263 cloves garlic 421 sprigs thyme 78937½ ml red wine 210½ litre beef stock 6315 g butter 105¼ tsp balsamic vinegar
Meanwhile slowly render 210½ rib cap fat, diced on low heat Brown 210½ rib cap meat, diced in a pot Remove meat from pot Add 421 carrots, chopped, 210½ shallot, chopped, 421 sticks celery, chopped Add 42100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1263 cloves garlic and 421 sprigs thyme Add 78937½ ml red wine, reduce by 50% Add 210½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6315 g butter and 105¼ tsp balsamic vinegar
210½ tbsp mustard powder 210½ tbsp garlic powder 210½ tbsp paprika 631½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 210½ tbsp mustard powder, 210½ tbsp garlic powder, 210½ tbsp paprika and 631½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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