Link: youtu.be
Origin: Fallow
Serves: - 825 +
Ingredients
343¾ kg rib of beef 3437½ g salt
Method
Cover 343¾ kg rib of beef with 3437½ 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
137½ rib cap meat, diced 137½ rib cap fat, diced 275 carrots, chopped 275 sticks celery, chopped 137½ shallot, chopped 27500 g mushrooms, sliced 825 cloves garlic 275 sprigs thyme 51562½ ml red wine 137½ litre beef stock 4125 g butter 68¾ tsp balsamic vinegar
Meanwhile slowly render 137½ rib cap fat, diced on low heat Brown 137½ rib cap meat, diced in a pot Remove meat from pot Add 275 carrots, chopped, 137½ shallot, chopped, 275 sticks celery, chopped Add 27500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 825 cloves garlic and 275 sprigs thyme Add 51562½ ml red wine, reduce by 50% Add 137½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4125 g butter and 68¾ tsp balsamic vinegar
137½ tbsp mustard powder 137½ tbsp garlic powder 137½ tbsp paprika 412½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 137½ tbsp mustard powder, 137½ tbsp garlic powder, 137½ tbsp paprika and 412½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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