Link: youtu.be
Origin: Fallow
Serves: - 693 +
Ingredients
288¾ kg rib of beef 2887½ g salt
Method
Cover 288¾ kg rib of beef with 2887½ 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
115½ rib cap meat, diced 115½ rib cap fat, diced 231 carrots, chopped 231 sticks celery, chopped 115½ shallot, chopped 23100 g mushrooms, sliced 693 cloves garlic 231 sprigs thyme 43312½ ml red wine 115½ litre beef stock 3465 g butter 57¾ tsp balsamic vinegar
Meanwhile slowly render 115½ rib cap fat, diced on low heat Brown 115½ rib cap meat, diced in a pot Remove meat from pot Add 231 carrots, chopped, 115½ shallot, chopped, 231 sticks celery, chopped Add 23100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 693 cloves garlic and 231 sprigs thyme Add 43312½ ml red wine, reduce by 50% Add 115½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3465 g butter and 57¾ tsp balsamic vinegar
115½ tbsp mustard powder 115½ tbsp garlic powder 115½ tbsp paprika 346½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 115½ tbsp mustard powder, 115½ tbsp garlic powder, 115½ tbsp paprika and 346½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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