Link: youtu.be
Origin: Fallow
Serves: - 651 +
Ingredients
271¼ kg rib of beef 2712½ g salt
Method
Cover 271¼ kg rib of beef with 2712½ 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
108½ rib cap meat, diced 108½ rib cap fat, diced 217 carrots, chopped 217 sticks celery, chopped 108½ shallot, chopped 21700 g mushrooms, sliced 651 cloves garlic 217 sprigs thyme 40687½ ml red wine 108½ litre beef stock 3255 g butter 54¼ tsp balsamic vinegar
Meanwhile slowly render 108½ rib cap fat, diced on low heat Brown 108½ rib cap meat, diced in a pot Remove meat from pot Add 217 carrots, chopped, 108½ shallot, chopped, 217 sticks celery, chopped Add 21700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 651 cloves garlic and 217 sprigs thyme Add 40687½ ml red wine, reduce by 50% Add 108½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3255 g butter and 54¼ tsp balsamic vinegar
108½ tbsp mustard powder 108½ tbsp garlic powder 108½ tbsp paprika 325½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 108½ tbsp mustard powder, 108½ tbsp garlic powder, 108½ tbsp paprika and 325½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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