Link: youtu.be
Origin: Fallow
Serves: - 555 +
Ingredients
231¼ kg rib of beef 2312½ g salt
Method
Cover 231¼ kg rib of beef with 2312½ 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
92½ rib cap meat, diced 92½ rib cap fat, diced 185 carrots, chopped 185 sticks celery, chopped 92½ shallot, chopped 18500 g mushrooms, sliced 555 cloves garlic 185 sprigs thyme 34687½ ml red wine 92½ litre beef stock 2775 g butter 46¼ tsp balsamic vinegar
Meanwhile slowly render 92½ rib cap fat, diced on low heat Brown 92½ rib cap meat, diced in a pot Remove meat from pot Add 185 carrots, chopped, 92½ shallot, chopped, 185 sticks celery, chopped Add 18500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 555 cloves garlic and 185 sprigs thyme Add 34687½ ml red wine, reduce by 50% Add 92½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2775 g butter and 46¼ tsp balsamic vinegar
92½ tbsp mustard powder 92½ tbsp garlic powder 92½ tbsp paprika 277½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 92½ tbsp mustard powder, 92½ tbsp garlic powder, 92½ tbsp paprika and 277½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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