Link: youtu.be
Origin: Fallow
Serves: - 717 +
Ingredients
298¾ kg rib of beef 2987½ g salt
Method
Cover 298¾ kg rib of beef with 2987½ 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
119½ rib cap meat, diced 119½ rib cap fat, diced 239 carrots, chopped 239 sticks celery, chopped 119½ shallot, chopped 23900 g mushrooms, sliced 717 cloves garlic 239 sprigs thyme 44812½ ml red wine 119½ litre beef stock 3585 g butter 59¾ tsp balsamic vinegar
Meanwhile slowly render 119½ rib cap fat, diced on low heat Brown 119½ rib cap meat, diced in a pot Remove meat from pot Add 239 carrots, chopped, 119½ shallot, chopped, 239 sticks celery, chopped Add 23900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 717 cloves garlic and 239 sprigs thyme Add 44812½ ml red wine, reduce by 50% Add 119½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3585 g butter and 59¾ tsp balsamic vinegar
119½ tbsp mustard powder 119½ tbsp garlic powder 119½ tbsp paprika 358½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 119½ tbsp mustard powder, 119½ tbsp garlic powder, 119½ tbsp paprika and 358½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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