Link: youtu.be
Origin: Fallow
Serves: - 675 +
Ingredients
281¼ kg rib of beef 2812½ g salt
Method
Cover 281¼ kg rib of beef with 2812½ 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
112½ rib cap meat, diced 112½ rib cap fat, diced 225 carrots, chopped 225 sticks celery, chopped 112½ shallot, chopped 22500 g mushrooms, sliced 675 cloves garlic 225 sprigs thyme 42187½ ml red wine 112½ litre beef stock 3375 g butter 56¼ tsp balsamic vinegar
Meanwhile slowly render 112½ rib cap fat, diced on low heat Brown 112½ rib cap meat, diced in a pot Remove meat from pot Add 225 carrots, chopped, 112½ shallot, chopped, 225 sticks celery, chopped Add 22500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 675 cloves garlic and 225 sprigs thyme Add 42187½ ml red wine, reduce by 50% Add 112½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3375 g butter and 56¼ tsp balsamic vinegar
112½ tbsp mustard powder 112½ tbsp garlic powder 112½ tbsp paprika 337½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 112½ tbsp mustard powder, 112½ tbsp garlic powder, 112½ tbsp paprika and 337½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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