Link: youtu.be
Origin: Fallow
Serves: - 753 +
Ingredients
313¾ kg rib of beef 3137½ g salt
Method
Cover 313¾ kg rib of beef with 3137½ 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
125½ rib cap meat, diced 125½ rib cap fat, diced 251 carrots, chopped 251 sticks celery, chopped 125½ shallot, chopped 25100 g mushrooms, sliced 753 cloves garlic 251 sprigs thyme 47062½ ml red wine 125½ litre beef stock 3765 g butter 62¾ tsp balsamic vinegar
Meanwhile slowly render 125½ rib cap fat, diced on low heat Brown 125½ rib cap meat, diced in a pot Remove meat from pot Add 251 carrots, chopped, 125½ shallot, chopped, 251 sticks celery, chopped Add 25100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 753 cloves garlic and 251 sprigs thyme Add 47062½ ml red wine, reduce by 50% Add 125½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3765 g butter and 62¾ tsp balsamic vinegar
125½ tbsp mustard powder 125½ tbsp garlic powder 125½ tbsp paprika 376½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 125½ tbsp mustard powder, 125½ tbsp garlic powder, 125½ tbsp paprika and 376½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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