Link: youtu.be
Origin: Fallow
Serves: - 627 +
Ingredients
261¼ kg rib of beef 2612½ g salt
Method
Cover 261¼ kg rib of beef with 2612½ 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
104½ rib cap meat, diced 104½ rib cap fat, diced 209 carrots, chopped 209 sticks celery, chopped 104½ shallot, chopped 20900 g mushrooms, sliced 627 cloves garlic 209 sprigs thyme 39187½ ml red wine 104½ litre beef stock 3135 g butter 52¼ tsp balsamic vinegar
Meanwhile slowly render 104½ rib cap fat, diced on low heat Brown 104½ rib cap meat, diced in a pot Remove meat from pot Add 209 carrots, chopped, 104½ shallot, chopped, 209 sticks celery, chopped Add 20900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 627 cloves garlic and 209 sprigs thyme Add 39187½ ml red wine, reduce by 50% Add 104½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3135 g butter and 52¼ tsp balsamic vinegar
104½ tbsp mustard powder 104½ tbsp garlic powder 104½ tbsp paprika 313½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 104½ tbsp mustard powder, 104½ tbsp garlic powder, 104½ tbsp paprika and 313½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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