Link: youtu.be
Origin: Fallow
Serves: - 795 +
Ingredients
331¼ kg rib of beef 3312½ g salt
Method
Cover 331¼ kg rib of beef with 3312½ 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
132½ rib cap meat, diced 132½ rib cap fat, diced 265 carrots, chopped 265 sticks celery, chopped 132½ shallot, chopped 26500 g mushrooms, sliced 795 cloves garlic 265 sprigs thyme 49687½ ml red wine 132½ litre beef stock 3975 g butter 66¼ tsp balsamic vinegar
Meanwhile slowly render 132½ rib cap fat, diced on low heat Brown 132½ rib cap meat, diced in a pot Remove meat from pot Add 265 carrots, chopped, 132½ shallot, chopped, 265 sticks celery, chopped Add 26500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 795 cloves garlic and 265 sprigs thyme Add 49687½ ml red wine, reduce by 50% Add 132½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3975 g butter and 66¼ tsp balsamic vinegar
132½ tbsp mustard powder 132½ tbsp garlic powder 132½ tbsp paprika 397½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 132½ tbsp mustard powder, 132½ tbsp garlic powder, 132½ tbsp paprika and 397½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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