Link: youtu.be
Origin: Fallow
Serves: - 609 +
Ingredients
253¾ kg rib of beef 2537½ g salt
Method
Cover 253¾ kg rib of beef with 2537½ 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
101½ rib cap meat, diced 101½ rib cap fat, diced 203 carrots, chopped 203 sticks celery, chopped 101½ shallot, chopped 20300 g mushrooms, sliced 609 cloves garlic 203 sprigs thyme 38062½ ml red wine 101½ litre beef stock 3045 g butter 50¾ tsp balsamic vinegar
Meanwhile slowly render 101½ rib cap fat, diced on low heat Brown 101½ rib cap meat, diced in a pot Remove meat from pot Add 203 carrots, chopped, 101½ shallot, chopped, 203 sticks celery, chopped Add 20300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 609 cloves garlic and 203 sprigs thyme Add 38062½ ml red wine, reduce by 50% Add 101½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3045 g butter and 50¾ tsp balsamic vinegar
101½ tbsp mustard powder 101½ tbsp garlic powder 101½ tbsp paprika 304½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 101½ tbsp mustard powder, 101½ tbsp garlic powder, 101½ tbsp paprika and 304½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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