Link: youtu.be
Origin: Fallow
Serves: - 663 +
Ingredients
276¼ kg rib of beef 2762½ g salt
Method
Cover 276¼ kg rib of beef with 2762½ 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
110½ rib cap meat, diced 110½ rib cap fat, diced 221 carrots, chopped 221 sticks celery, chopped 110½ shallot, chopped 22100 g mushrooms, sliced 663 cloves garlic 221 sprigs thyme 41437½ ml red wine 110½ litre beef stock 3315 g butter 55¼ tsp balsamic vinegar
Meanwhile slowly render 110½ rib cap fat, diced on low heat Brown 110½ rib cap meat, diced in a pot Remove meat from pot Add 221 carrots, chopped, 110½ shallot, chopped, 221 sticks celery, chopped Add 22100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 663 cloves garlic and 221 sprigs thyme Add 41437½ ml red wine, reduce by 50% Add 110½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3315 g butter and 55¼ tsp balsamic vinegar
110½ tbsp mustard powder 110½ tbsp garlic powder 110½ tbsp paprika 331½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 110½ tbsp mustard powder, 110½ tbsp garlic powder, 110½ tbsp paprika and 331½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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