Link: youtu.be
Origin: Fallow
Serves: - 537 +
Ingredients
223¾ kg rib of beef 2237½ g salt
Method
Cover 223¾ kg rib of beef with 2237½ 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
89½ rib cap meat, diced 89½ rib cap fat, diced 179 carrots, chopped 179 sticks celery, chopped 89½ shallot, chopped 17900 g mushrooms, sliced 537 cloves garlic 179 sprigs thyme 33562½ ml red wine 89½ litre beef stock 2685 g butter 44¾ tsp balsamic vinegar
Meanwhile slowly render 89½ rib cap fat, diced on low heat Brown 89½ rib cap meat, diced in a pot Remove meat from pot Add 179 carrots, chopped, 89½ shallot, chopped, 179 sticks celery, chopped Add 17900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 537 cloves garlic and 179 sprigs thyme Add 33562½ ml red wine, reduce by 50% Add 89½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2685 g butter and 44¾ tsp balsamic vinegar
89½ tbsp mustard powder 89½ tbsp garlic powder 89½ tbsp paprika 268½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 89½ tbsp mustard powder, 89½ tbsp garlic powder, 89½ tbsp paprika and 268½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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