Link: youtu.be
Origin: Fallow
Serves: - 639 +
Ingredients
266¼ kg rib of beef 2662½ g salt
Method
Cover 266¼ kg rib of beef with 2662½ 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
106½ rib cap meat, diced 106½ rib cap fat, diced 213 carrots, chopped 213 sticks celery, chopped 106½ shallot, chopped 21300 g mushrooms, sliced 639 cloves garlic 213 sprigs thyme 39937½ ml red wine 106½ litre beef stock 3195 g butter 53¼ tsp balsamic vinegar
Meanwhile slowly render 106½ rib cap fat, diced on low heat Brown 106½ rib cap meat, diced in a pot Remove meat from pot Add 213 carrots, chopped, 106½ shallot, chopped, 213 sticks celery, chopped Add 21300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 639 cloves garlic and 213 sprigs thyme Add 39937½ ml red wine, reduce by 50% Add 106½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3195 g butter and 53¼ tsp balsamic vinegar
106½ tbsp mustard powder 106½ tbsp garlic powder 106½ tbsp paprika 319½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 106½ tbsp mustard powder, 106½ tbsp garlic powder, 106½ tbsp paprika and 319½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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