Link: youtu.be
Origin: Fallow
Serves: - 723 +
Ingredients
301¼ kg rib of beef 3012½ g salt
Method
Cover 301¼ kg rib of beef with 3012½ 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
120½ rib cap meat, diced 120½ rib cap fat, diced 241 carrots, chopped 241 sticks celery, chopped 120½ shallot, chopped 24100 g mushrooms, sliced 723 cloves garlic 241 sprigs thyme 45187½ ml red wine 120½ litre beef stock 3615 g butter 60¼ tsp balsamic vinegar
Meanwhile slowly render 120½ rib cap fat, diced on low heat Brown 120½ rib cap meat, diced in a pot Remove meat from pot Add 241 carrots, chopped, 120½ shallot, chopped, 241 sticks celery, chopped Add 24100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 723 cloves garlic and 241 sprigs thyme Add 45187½ ml red wine, reduce by 50% Add 120½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3615 g butter and 60¼ tsp balsamic vinegar
120½ tbsp mustard powder 120½ tbsp garlic powder 120½ tbsp paprika 361½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 120½ tbsp mustard powder, 120½ tbsp garlic powder, 120½ tbsp paprika and 361½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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