Link: youtu.be
Origin: Fallow
Serves: - 579 +
Ingredients
241¼ kg rib of beef 2412½ g salt
Method
Cover 241¼ kg rib of beef with 2412½ 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
96½ rib cap meat, diced 96½ rib cap fat, diced 193 carrots, chopped 193 sticks celery, chopped 96½ shallot, chopped 19300 g mushrooms, sliced 579 cloves garlic 193 sprigs thyme 36187½ ml red wine 96½ litre beef stock 2895 g butter 48¼ tsp balsamic vinegar
Meanwhile slowly render 96½ rib cap fat, diced on low heat Brown 96½ rib cap meat, diced in a pot Remove meat from pot Add 193 carrots, chopped, 96½ shallot, chopped, 193 sticks celery, chopped Add 19300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 579 cloves garlic and 193 sprigs thyme Add 36187½ ml red wine, reduce by 50% Add 96½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2895 g butter and 48¼ tsp balsamic vinegar
96½ tbsp mustard powder 96½ tbsp garlic powder 96½ tbsp paprika 289½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 96½ tbsp mustard powder, 96½ tbsp garlic powder, 96½ tbsp paprika and 289½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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