Link: youtu.be
Origin: Fallow
Serves: - 807 +
Ingredients
336¼ kg rib of beef 3362½ g salt
Method
Cover 336¼ kg rib of beef with 3362½ 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
134½ rib cap meat, diced 134½ rib cap fat, diced 269 carrots, chopped 269 sticks celery, chopped 134½ shallot, chopped 26900 g mushrooms, sliced 807 cloves garlic 269 sprigs thyme 50437½ ml red wine 134½ litre beef stock 4035 g butter 67¼ tsp balsamic vinegar
Meanwhile slowly render 134½ rib cap fat, diced on low heat Brown 134½ rib cap meat, diced in a pot Remove meat from pot Add 269 carrots, chopped, 134½ shallot, chopped, 269 sticks celery, chopped Add 26900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 807 cloves garlic and 269 sprigs thyme Add 50437½ ml red wine, reduce by 50% Add 134½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4035 g butter and 67¼ tsp balsamic vinegar
134½ tbsp mustard powder 134½ tbsp garlic powder 134½ tbsp paprika 403½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 134½ tbsp mustard powder, 134½ tbsp garlic powder, 134½ tbsp paprika and 403½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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