Link: youtu.be
Origin: Fallow
Serves: - 573 +
Ingredients
238¾ kg rib of beef 2387½ g salt
Method
Cover 238¾ kg rib of beef with 2387½ 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
95½ rib cap meat, diced 95½ rib cap fat, diced 191 carrots, chopped 191 sticks celery, chopped 95½ shallot, chopped 19100 g mushrooms, sliced 573 cloves garlic 191 sprigs thyme 35812½ ml red wine 95½ litre beef stock 2865 g butter 47¾ tsp balsamic vinegar
Meanwhile slowly render 95½ rib cap fat, diced on low heat Brown 95½ rib cap meat, diced in a pot Remove meat from pot Add 191 carrots, chopped, 95½ shallot, chopped, 191 sticks celery, chopped Add 19100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 573 cloves garlic and 191 sprigs thyme Add 35812½ ml red wine, reduce by 50% Add 95½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2865 g butter and 47¾ tsp balsamic vinegar
95½ tbsp mustard powder 95½ tbsp garlic powder 95½ tbsp paprika 286½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 95½ tbsp mustard powder, 95½ tbsp garlic powder, 95½ tbsp paprika and 286½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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