Link: youtu.be
Origin: Fallow
Serves: - 777 +
Ingredients
323¾ kg rib of beef 3237½ g salt
Method
Cover 323¾ kg rib of beef with 3237½ 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
129½ rib cap meat, diced 129½ rib cap fat, diced 259 carrots, chopped 259 sticks celery, chopped 129½ shallot, chopped 25900 g mushrooms, sliced 777 cloves garlic 259 sprigs thyme 48562½ ml red wine 129½ litre beef stock 3885 g butter 64¾ tsp balsamic vinegar
Meanwhile slowly render 129½ rib cap fat, diced on low heat Brown 129½ rib cap meat, diced in a pot Remove meat from pot Add 259 carrots, chopped, 129½ shallot, chopped, 259 sticks celery, chopped Add 25900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 777 cloves garlic and 259 sprigs thyme Add 48562½ ml red wine, reduce by 50% Add 129½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3885 g butter and 64¾ tsp balsamic vinegar
129½ tbsp mustard powder 129½ tbsp garlic powder 129½ tbsp paprika 388½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 129½ tbsp mustard powder, 129½ tbsp garlic powder, 129½ tbsp paprika and 388½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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