Link: youtu.be
Origin: Fallow
Serves: - 669 +
Ingredients
278¾ kg rib of beef 2787½ g salt
Method
Cover 278¾ kg rib of beef with 2787½ 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
111½ rib cap meat, diced 111½ rib cap fat, diced 223 carrots, chopped 223 sticks celery, chopped 111½ shallot, chopped 22300 g mushrooms, sliced 669 cloves garlic 223 sprigs thyme 41812½ ml red wine 111½ litre beef stock 3345 g butter 55¾ tsp balsamic vinegar
Meanwhile slowly render 111½ rib cap fat, diced on low heat Brown 111½ rib cap meat, diced in a pot Remove meat from pot Add 223 carrots, chopped, 111½ shallot, chopped, 223 sticks celery, chopped Add 22300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 669 cloves garlic and 223 sprigs thyme Add 41812½ ml red wine, reduce by 50% Add 111½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3345 g butter and 55¾ tsp balsamic vinegar
111½ tbsp mustard powder 111½ tbsp garlic powder 111½ tbsp paprika 334½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 111½ tbsp mustard powder, 111½ tbsp garlic powder, 111½ tbsp paprika and 334½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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