Link: youtu.be
Origin: Fallow
Serves: - 789 +
Ingredients
328¾ kg rib of beef 3287½ g salt
Method
Cover 328¾ kg rib of beef with 3287½ 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
131½ rib cap meat, diced 131½ rib cap fat, diced 263 carrots, chopped 263 sticks celery, chopped 131½ shallot, chopped 26300 g mushrooms, sliced 789 cloves garlic 263 sprigs thyme 49312½ ml red wine 131½ litre beef stock 3945 g butter 65¾ tsp balsamic vinegar
Meanwhile slowly render 131½ rib cap fat, diced on low heat Brown 131½ rib cap meat, diced in a pot Remove meat from pot Add 263 carrots, chopped, 131½ shallot, chopped, 263 sticks celery, chopped Add 26300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 789 cloves garlic and 263 sprigs thyme Add 49312½ ml red wine, reduce by 50% Add 131½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3945 g butter and 65¾ tsp balsamic vinegar
131½ tbsp mustard powder 131½ tbsp garlic powder 131½ tbsp paprika 394½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 131½ tbsp mustard powder, 131½ tbsp garlic powder, 131½ tbsp paprika and 394½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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