Link: youtu.be
Origin: Fallow
Serves: - 453 +
Ingredients
188¾ kg rib of beef 1887½ g salt
Method
Cover 188¾ kg rib of beef with 1887½ 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
75½ rib cap meat, diced 75½ rib cap fat, diced 151 carrots, chopped 151 sticks celery, chopped 75½ shallot, chopped 15100 g mushrooms, sliced 453 cloves garlic 151 sprigs thyme 28312½ ml red wine 75½ litre beef stock 2265 g butter 37¾ tsp balsamic vinegar
Meanwhile slowly render 75½ rib cap fat, diced on low heat Brown 75½ rib cap meat, diced in a pot Remove meat from pot Add 151 carrots, chopped, 75½ shallot, chopped, 151 sticks celery, chopped Add 15100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 453 cloves garlic and 151 sprigs thyme Add 28312½ ml red wine, reduce by 50% Add 75½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2265 g butter and 37¾ tsp balsamic vinegar
75½ tbsp mustard powder 75½ tbsp garlic powder 75½ tbsp paprika 226½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 75½ tbsp mustard powder, 75½ tbsp garlic powder, 75½ tbsp paprika and 226½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: