Link: youtu.be
Origin: Fallow
Serves: - 519 +
Ingredients
216¼ kg rib of beef 2162½ g salt
Method
Cover 216¼ kg rib of beef with 2162½ 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
86½ rib cap meat, diced 86½ rib cap fat, diced 173 carrots, chopped 173 sticks celery, chopped 86½ shallot, chopped 17300 g mushrooms, sliced 519 cloves garlic 173 sprigs thyme 32437½ ml red wine 86½ litre beef stock 2595 g butter 43¼ tsp balsamic vinegar
Meanwhile slowly render 86½ rib cap fat, diced on low heat Brown 86½ rib cap meat, diced in a pot Remove meat from pot Add 173 carrots, chopped, 86½ shallot, chopped, 173 sticks celery, chopped Add 17300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 519 cloves garlic and 173 sprigs thyme Add 32437½ ml red wine, reduce by 50% Add 86½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2595 g butter and 43¼ tsp balsamic vinegar
86½ tbsp mustard powder 86½ tbsp garlic powder 86½ tbsp paprika 259½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 86½ tbsp mustard powder, 86½ tbsp garlic powder, 86½ tbsp paprika and 259½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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