Link: youtu.be
Origin: Fallow
Serves: - 543 +
Ingredients
226¼ kg rib of beef 2262½ g salt
Method
Cover 226¼ kg rib of beef with 2262½ 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
90½ rib cap meat, diced 90½ rib cap fat, diced 181 carrots, chopped 181 sticks celery, chopped 90½ shallot, chopped 18100 g mushrooms, sliced 543 cloves garlic 181 sprigs thyme 33937½ ml red wine 90½ litre beef stock 2715 g butter 45¼ tsp balsamic vinegar
Meanwhile slowly render 90½ rib cap fat, diced on low heat Brown 90½ rib cap meat, diced in a pot Remove meat from pot Add 181 carrots, chopped, 90½ shallot, chopped, 181 sticks celery, chopped Add 18100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 543 cloves garlic and 181 sprigs thyme Add 33937½ ml red wine, reduce by 50% Add 90½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2715 g butter and 45¼ tsp balsamic vinegar
90½ tbsp mustard powder 90½ tbsp garlic powder 90½ tbsp paprika 271½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 90½ tbsp mustard powder, 90½ tbsp garlic powder, 90½ tbsp paprika and 271½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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