Link: youtu.be
Origin: Fallow
Serves: - 747 +
Ingredients
311¼ kg rib of beef 3112½ g salt
Method
Cover 311¼ kg rib of beef with 3112½ 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
124½ rib cap meat, diced 124½ rib cap fat, diced 249 carrots, chopped 249 sticks celery, chopped 124½ shallot, chopped 24900 g mushrooms, sliced 747 cloves garlic 249 sprigs thyme 46687½ ml red wine 124½ litre beef stock 3735 g butter 62¼ tsp balsamic vinegar
Meanwhile slowly render 124½ rib cap fat, diced on low heat Brown 124½ rib cap meat, diced in a pot Remove meat from pot Add 249 carrots, chopped, 124½ shallot, chopped, 249 sticks celery, chopped Add 24900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 747 cloves garlic and 249 sprigs thyme Add 46687½ ml red wine, reduce by 50% Add 124½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3735 g butter and 62¼ tsp balsamic vinegar
124½ tbsp mustard powder 124½ tbsp garlic powder 124½ tbsp paprika 373½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 124½ tbsp mustard powder, 124½ tbsp garlic powder, 124½ tbsp paprika and 373½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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