Link: youtu.be
Origin: Fallow
Serves: - 585 +
Ingredients
243¾ kg rib of beef 2437½ g salt
Method
Cover 243¾ kg rib of beef with 2437½ 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
97½ rib cap meat, diced 97½ rib cap fat, diced 195 carrots, chopped 195 sticks celery, chopped 97½ shallot, chopped 19500 g mushrooms, sliced 585 cloves garlic 195 sprigs thyme 36562½ ml red wine 97½ litre beef stock 2925 g butter 48¾ tsp balsamic vinegar
Meanwhile slowly render 97½ rib cap fat, diced on low heat Brown 97½ rib cap meat, diced in a pot Remove meat from pot Add 195 carrots, chopped, 97½ shallot, chopped, 195 sticks celery, chopped Add 19500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 585 cloves garlic and 195 sprigs thyme Add 36562½ ml red wine, reduce by 50% Add 97½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2925 g butter and 48¾ tsp balsamic vinegar
97½ tbsp mustard powder 97½ tbsp garlic powder 97½ tbsp paprika 292½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 97½ tbsp mustard powder, 97½ tbsp garlic powder, 97½ tbsp paprika and 292½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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