Link: youtu.be
Origin: Fallow
Serves: - 783 +
Ingredients
326¼ kg rib of beef 3262½ g salt
Method
Cover 326¼ kg rib of beef with 3262½ 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
130½ rib cap meat, diced 130½ rib cap fat, diced 261 carrots, chopped 261 sticks celery, chopped 130½ shallot, chopped 26100 g mushrooms, sliced 783 cloves garlic 261 sprigs thyme 48937½ ml red wine 130½ litre beef stock 3915 g butter 65¼ tsp balsamic vinegar
Meanwhile slowly render 130½ rib cap fat, diced on low heat Brown 130½ rib cap meat, diced in a pot Remove meat from pot Add 261 carrots, chopped, 130½ shallot, chopped, 261 sticks celery, chopped Add 26100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 783 cloves garlic and 261 sprigs thyme Add 48937½ ml red wine, reduce by 50% Add 130½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3915 g butter and 65¼ tsp balsamic vinegar
130½ tbsp mustard powder 130½ tbsp garlic powder 130½ tbsp paprika 391½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 130½ tbsp mustard powder, 130½ tbsp garlic powder, 130½ tbsp paprika and 391½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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