Link: youtu.be
Origin: Fallow
Serves: - 531 +
Ingredients
221¼ kg rib of beef 2212½ g salt
Method
Cover 221¼ kg rib of beef with 2212½ 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
88½ rib cap meat, diced 88½ rib cap fat, diced 177 carrots, chopped 177 sticks celery, chopped 88½ shallot, chopped 17700 g mushrooms, sliced 531 cloves garlic 177 sprigs thyme 33187½ ml red wine 88½ litre beef stock 2655 g butter 44¼ tsp balsamic vinegar
Meanwhile slowly render 88½ rib cap fat, diced on low heat Brown 88½ rib cap meat, diced in a pot Remove meat from pot Add 177 carrots, chopped, 88½ shallot, chopped, 177 sticks celery, chopped Add 17700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 531 cloves garlic and 177 sprigs thyme Add 33187½ ml red wine, reduce by 50% Add 88½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2655 g butter and 44¼ tsp balsamic vinegar
88½ tbsp mustard powder 88½ tbsp garlic powder 88½ tbsp paprika 265½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 88½ tbsp mustard powder, 88½ tbsp garlic powder, 88½ tbsp paprika and 265½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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