Link: youtu.be
Origin: Fallow
Serves: - 705 +
Ingredients
293¾ kg rib of beef 2937½ g salt
Method
Cover 293¾ kg rib of beef with 2937½ 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
117½ rib cap meat, diced 117½ rib cap fat, diced 235 carrots, chopped 235 sticks celery, chopped 117½ shallot, chopped 23500 g mushrooms, sliced 705 cloves garlic 235 sprigs thyme 44062½ ml red wine 117½ litre beef stock 3525 g butter 58¾ tsp balsamic vinegar
Meanwhile slowly render 117½ rib cap fat, diced on low heat Brown 117½ rib cap meat, diced in a pot Remove meat from pot Add 235 carrots, chopped, 117½ shallot, chopped, 235 sticks celery, chopped Add 23500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 705 cloves garlic and 235 sprigs thyme Add 44062½ ml red wine, reduce by 50% Add 117½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3525 g butter and 58¾ tsp balsamic vinegar
117½ tbsp mustard powder 117½ tbsp garlic powder 117½ tbsp paprika 352½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 117½ tbsp mustard powder, 117½ tbsp garlic powder, 117½ tbsp paprika and 352½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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