Link: youtu.be
Origin: Fallow
Serves: - 597 +
Ingredients
248¾ kg rib of beef 2487½ g salt
Method
Cover 248¾ kg rib of beef with 2487½ 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
99½ rib cap meat, diced 99½ rib cap fat, diced 199 carrots, chopped 199 sticks celery, chopped 99½ shallot, chopped 19900 g mushrooms, sliced 597 cloves garlic 199 sprigs thyme 37312½ ml red wine 99½ litre beef stock 2985 g butter 49¾ tsp balsamic vinegar
Meanwhile slowly render 99½ rib cap fat, diced on low heat Brown 99½ rib cap meat, diced in a pot Remove meat from pot Add 199 carrots, chopped, 99½ shallot, chopped, 199 sticks celery, chopped Add 19900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 597 cloves garlic and 199 sprigs thyme Add 37312½ ml red wine, reduce by 50% Add 99½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2985 g butter and 49¾ tsp balsamic vinegar
99½ tbsp mustard powder 99½ tbsp garlic powder 99½ tbsp paprika 298½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 99½ tbsp mustard powder, 99½ tbsp garlic powder, 99½ tbsp paprika and 298½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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