Link: youtu.be
Origin: Fallow
Serves: - 735 +
Ingredients
306¼ kg rib of beef 3062½ g salt
Method
Cover 306¼ kg rib of beef with 3062½ 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
122½ rib cap meat, diced 122½ rib cap fat, diced 245 carrots, chopped 245 sticks celery, chopped 122½ shallot, chopped 24500 g mushrooms, sliced 735 cloves garlic 245 sprigs thyme 45937½ ml red wine 122½ litre beef stock 3675 g butter 61¼ tsp balsamic vinegar
Meanwhile slowly render 122½ rib cap fat, diced on low heat Brown 122½ rib cap meat, diced in a pot Remove meat from pot Add 245 carrots, chopped, 122½ shallot, chopped, 245 sticks celery, chopped Add 24500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 735 cloves garlic and 245 sprigs thyme Add 45937½ ml red wine, reduce by 50% Add 122½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3675 g butter and 61¼ tsp balsamic vinegar
122½ tbsp mustard powder 122½ tbsp garlic powder 122½ tbsp paprika 367½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 122½ tbsp mustard powder, 122½ tbsp garlic powder, 122½ tbsp paprika and 367½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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