Link: youtu.be
Origin: Fallow
Serves: - 567 +
Ingredients
236¼ kg rib of beef 2362½ g salt
Method
Cover 236¼ kg rib of beef with 2362½ 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
94½ rib cap meat, diced 94½ rib cap fat, diced 189 carrots, chopped 189 sticks celery, chopped 94½ shallot, chopped 18900 g mushrooms, sliced 567 cloves garlic 189 sprigs thyme 35437½ ml red wine 94½ litre beef stock 2835 g butter 47¼ tsp balsamic vinegar
Meanwhile slowly render 94½ rib cap fat, diced on low heat Brown 94½ rib cap meat, diced in a pot Remove meat from pot Add 189 carrots, chopped, 94½ shallot, chopped, 189 sticks celery, chopped Add 18900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 567 cloves garlic and 189 sprigs thyme Add 35437½ ml red wine, reduce by 50% Add 94½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2835 g butter and 47¼ tsp balsamic vinegar
94½ tbsp mustard powder 94½ tbsp garlic powder 94½ tbsp paprika 283½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 94½ tbsp mustard powder, 94½ tbsp garlic powder, 94½ tbsp paprika and 283½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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