Link: youtu.be
Origin: Fallow
Serves: - 729 +
Ingredients
303¾ kg rib of beef 3037½ g salt
Method
Cover 303¾ kg rib of beef with 3037½ 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
121½ rib cap meat, diced 121½ rib cap fat, diced 243 carrots, chopped 243 sticks celery, chopped 121½ shallot, chopped 24300 g mushrooms, sliced 729 cloves garlic 243 sprigs thyme 45562½ ml red wine 121½ litre beef stock 3645 g butter 60¾ tsp balsamic vinegar
Meanwhile slowly render 121½ rib cap fat, diced on low heat Brown 121½ rib cap meat, diced in a pot Remove meat from pot Add 243 carrots, chopped, 121½ shallot, chopped, 243 sticks celery, chopped Add 24300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 729 cloves garlic and 243 sprigs thyme Add 45562½ ml red wine, reduce by 50% Add 121½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3645 g butter and 60¾ tsp balsamic vinegar
121½ tbsp mustard powder 121½ tbsp garlic powder 121½ tbsp paprika 364½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 121½ tbsp mustard powder, 121½ tbsp garlic powder, 121½ tbsp paprika and 364½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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