Link: youtu.be
Origin: Fallow
Serves: - 621 +
Ingredients
258¾ kg rib of beef 2587½ g salt
Method
Cover 258¾ kg rib of beef with 2587½ 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
103½ rib cap meat, diced 103½ rib cap fat, diced 207 carrots, chopped 207 sticks celery, chopped 103½ shallot, chopped 20700 g mushrooms, sliced 621 cloves garlic 207 sprigs thyme 38812½ ml red wine 103½ litre beef stock 3105 g butter 51¾ tsp balsamic vinegar
Meanwhile slowly render 103½ rib cap fat, diced on low heat Brown 103½ rib cap meat, diced in a pot Remove meat from pot Add 207 carrots, chopped, 103½ shallot, chopped, 207 sticks celery, chopped Add 20700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 621 cloves garlic and 207 sprigs thyme Add 38812½ ml red wine, reduce by 50% Add 103½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3105 g butter and 51¾ tsp balsamic vinegar
103½ tbsp mustard powder 103½ tbsp garlic powder 103½ tbsp paprika 310½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 103½ tbsp mustard powder, 103½ tbsp garlic powder, 103½ tbsp paprika and 310½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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