Link: youtu.be
Origin: Fallow
Serves: - 561 +
Ingredients
233¾ kg rib of beef 2337½ g salt
Method
Cover 233¾ kg rib of beef with 2337½ 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
93½ rib cap meat, diced 93½ rib cap fat, diced 187 carrots, chopped 187 sticks celery, chopped 93½ shallot, chopped 18700 g mushrooms, sliced 561 cloves garlic 187 sprigs thyme 35062½ ml red wine 93½ litre beef stock 2805 g butter 46¾ tsp balsamic vinegar
Meanwhile slowly render 93½ rib cap fat, diced on low heat Brown 93½ rib cap meat, diced in a pot Remove meat from pot Add 187 carrots, chopped, 93½ shallot, chopped, 187 sticks celery, chopped Add 18700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 561 cloves garlic and 187 sprigs thyme Add 35062½ ml red wine, reduce by 50% Add 93½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2805 g butter and 46¾ tsp balsamic vinegar
93½ tbsp mustard powder 93½ tbsp garlic powder 93½ tbsp paprika 280½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 93½ tbsp mustard powder, 93½ tbsp garlic powder, 93½ tbsp paprika and 280½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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