Link: youtu.be
Origin: Fallow
Serves: - 687 +
Ingredients
286¼ kg rib of beef 2862½ g salt
Method
Cover 286¼ kg rib of beef with 2862½ 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
114½ rib cap meat, diced 114½ rib cap fat, diced 229 carrots, chopped 229 sticks celery, chopped 114½ shallot, chopped 22900 g mushrooms, sliced 687 cloves garlic 229 sprigs thyme 42937½ ml red wine 114½ litre beef stock 3435 g butter 57¼ tsp balsamic vinegar
Meanwhile slowly render 114½ rib cap fat, diced on low heat Brown 114½ rib cap meat, diced in a pot Remove meat from pot Add 229 carrots, chopped, 114½ shallot, chopped, 229 sticks celery, chopped Add 22900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 687 cloves garlic and 229 sprigs thyme Add 42937½ ml red wine, reduce by 50% Add 114½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3435 g butter and 57¼ tsp balsamic vinegar
114½ tbsp mustard powder 114½ tbsp garlic powder 114½ tbsp paprika 343½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 114½ tbsp mustard powder, 114½ tbsp garlic powder, 114½ tbsp paprika and 343½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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