Link: youtu.be
Origin: Fallow
Serves: - 657 +
Ingredients
273¾ kg rib of beef 2737½ g salt
Method
Cover 273¾ kg rib of beef with 2737½ 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
109½ rib cap meat, diced 109½ rib cap fat, diced 219 carrots, chopped 219 sticks celery, chopped 109½ shallot, chopped 21900 g mushrooms, sliced 657 cloves garlic 219 sprigs thyme 41062½ ml red wine 109½ litre beef stock 3285 g butter 54¾ tsp balsamic vinegar
Meanwhile slowly render 109½ rib cap fat, diced on low heat Brown 109½ rib cap meat, diced in a pot Remove meat from pot Add 219 carrots, chopped, 109½ shallot, chopped, 219 sticks celery, chopped Add 21900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 657 cloves garlic and 219 sprigs thyme Add 41062½ ml red wine, reduce by 50% Add 109½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3285 g butter and 54¾ tsp balsamic vinegar
109½ tbsp mustard powder 109½ tbsp garlic powder 109½ tbsp paprika 328½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 109½ tbsp mustard powder, 109½ tbsp garlic powder, 109½ tbsp paprika and 328½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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