Link: youtu.be
Origin: Fallow
Serves: - 549 +
Ingredients
228¾ kg rib of beef 2287½ g salt
Method
Cover 228¾ kg rib of beef with 2287½ 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
91½ rib cap meat, diced 91½ rib cap fat, diced 183 carrots, chopped 183 sticks celery, chopped 91½ shallot, chopped 18300 g mushrooms, sliced 549 cloves garlic 183 sprigs thyme 34312½ ml red wine 91½ litre beef stock 2745 g butter 45¾ tsp balsamic vinegar
Meanwhile slowly render 91½ rib cap fat, diced on low heat Brown 91½ rib cap meat, diced in a pot Remove meat from pot Add 183 carrots, chopped, 91½ shallot, chopped, 183 sticks celery, chopped Add 18300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 549 cloves garlic and 183 sprigs thyme Add 34312½ ml red wine, reduce by 50% Add 91½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2745 g butter and 45¾ tsp balsamic vinegar
91½ tbsp mustard powder 91½ tbsp garlic powder 91½ tbsp paprika 274½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 91½ tbsp mustard powder, 91½ tbsp garlic powder, 91½ tbsp paprika and 274½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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