Link: youtu.be
Origin: Fallow
Serves: - 741 +
Ingredients
308¾ kg rib of beef 3087½ g salt
Method
Cover 308¾ kg rib of beef with 3087½ 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
123½ rib cap meat, diced 123½ rib cap fat, diced 247 carrots, chopped 247 sticks celery, chopped 123½ shallot, chopped 24700 g mushrooms, sliced 741 cloves garlic 247 sprigs thyme 46312½ ml red wine 123½ litre beef stock 3705 g butter 61¾ tsp balsamic vinegar
Meanwhile slowly render 123½ rib cap fat, diced on low heat Brown 123½ rib cap meat, diced in a pot Remove meat from pot Add 247 carrots, chopped, 123½ shallot, chopped, 247 sticks celery, chopped Add 24700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 741 cloves garlic and 247 sprigs thyme Add 46312½ ml red wine, reduce by 50% Add 123½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3705 g butter and 61¾ tsp balsamic vinegar
123½ tbsp mustard powder 123½ tbsp garlic powder 123½ tbsp paprika 370½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 123½ tbsp mustard powder, 123½ tbsp garlic powder, 123½ tbsp paprika and 370½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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