Link: youtu.be
Origin: Fallow
Serves: - 525 +
Ingredients
218¾ kg rib of beef 2187½ g salt
Method
Cover 218¾ kg rib of beef with 2187½ 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
87½ rib cap meat, diced 87½ rib cap fat, diced 175 carrots, chopped 175 sticks celery, chopped 87½ shallot, chopped 17500 g mushrooms, sliced 525 cloves garlic 175 sprigs thyme 32812½ ml red wine 87½ litre beef stock 2625 g butter 43¾ tsp balsamic vinegar
Meanwhile slowly render 87½ rib cap fat, diced on low heat Brown 87½ rib cap meat, diced in a pot Remove meat from pot Add 175 carrots, chopped, 87½ shallot, chopped, 175 sticks celery, chopped Add 17500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 525 cloves garlic and 175 sprigs thyme Add 32812½ ml red wine, reduce by 50% Add 87½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2625 g butter and 43¾ tsp balsamic vinegar
87½ tbsp mustard powder 87½ tbsp garlic powder 87½ tbsp paprika 262½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 87½ tbsp mustard powder, 87½ tbsp garlic powder, 87½ tbsp paprika and 262½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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