Link: youtu.be
Origin: Fallow
Serves: - 603 +
Ingredients
251¼ kg rib of beef 2512½ g salt
Method
Cover 251¼ kg rib of beef with 2512½ 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
100½ rib cap meat, diced 100½ rib cap fat, diced 201 carrots, chopped 201 sticks celery, chopped 100½ shallot, chopped 20100 g mushrooms, sliced 603 cloves garlic 201 sprigs thyme 37687½ ml red wine 100½ litre beef stock 3015 g butter 50¼ tsp balsamic vinegar
Meanwhile slowly render 100½ rib cap fat, diced on low heat Brown 100½ rib cap meat, diced in a pot Remove meat from pot Add 201 carrots, chopped, 100½ shallot, chopped, 201 sticks celery, chopped Add 20100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 603 cloves garlic and 201 sprigs thyme Add 37687½ ml red wine, reduce by 50% Add 100½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3015 g butter and 50¼ tsp balsamic vinegar
100½ tbsp mustard powder 100½ tbsp garlic powder 100½ tbsp paprika 301½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 100½ tbsp mustard powder, 100½ tbsp garlic powder, 100½ tbsp paprika and 301½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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