Link: youtu.be
Origin: Fallow
Serves: - 819 +
Ingredients
341¼ kg rib of beef 3412½ g salt
Method
Cover 341¼ kg rib of beef with 3412½ 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
136½ rib cap meat, diced 136½ rib cap fat, diced 273 carrots, chopped 273 sticks celery, chopped 136½ shallot, chopped 27300 g mushrooms, sliced 819 cloves garlic 273 sprigs thyme 51187½ ml red wine 136½ litre beef stock 4095 g butter 68¼ tsp balsamic vinegar
Meanwhile slowly render 136½ rib cap fat, diced on low heat Brown 136½ rib cap meat, diced in a pot Remove meat from pot Add 273 carrots, chopped, 136½ shallot, chopped, 273 sticks celery, chopped Add 27300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 819 cloves garlic and 273 sprigs thyme Add 51187½ ml red wine, reduce by 50% Add 136½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4095 g butter and 68¼ tsp balsamic vinegar
136½ tbsp mustard powder 136½ tbsp garlic powder 136½ tbsp paprika 409½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 136½ tbsp mustard powder, 136½ tbsp garlic powder, 136½ tbsp paprika and 409½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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