Link: youtu.be
Origin: Fallow
Serves: - 633 +
Ingredients
263¾ kg rib of beef 2637½ g salt
Method
Cover 263¾ kg rib of beef with 2637½ 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
105½ rib cap meat, diced 105½ rib cap fat, diced 211 carrots, chopped 211 sticks celery, chopped 105½ shallot, chopped 21100 g mushrooms, sliced 633 cloves garlic 211 sprigs thyme 39562½ ml red wine 105½ litre beef stock 3165 g butter 52¾ tsp balsamic vinegar
Meanwhile slowly render 105½ rib cap fat, diced on low heat Brown 105½ rib cap meat, diced in a pot Remove meat from pot Add 211 carrots, chopped, 105½ shallot, chopped, 211 sticks celery, chopped Add 21100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 633 cloves garlic and 211 sprigs thyme Add 39562½ ml red wine, reduce by 50% Add 105½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3165 g butter and 52¾ tsp balsamic vinegar
105½ tbsp mustard powder 105½ tbsp garlic powder 105½ tbsp paprika 316½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 105½ tbsp mustard powder, 105½ tbsp garlic powder, 105½ tbsp paprika and 316½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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