Link: youtu.be
Origin: Fallow
Serves: - 831 +
Ingredients
346¼ kg rib of beef 3462½ g salt
Method
Cover 346¼ kg rib of beef with 3462½ 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
138½ rib cap meat, diced 138½ rib cap fat, diced 277 carrots, chopped 277 sticks celery, chopped 138½ shallot, chopped 27700 g mushrooms, sliced 831 cloves garlic 277 sprigs thyme 51937½ ml red wine 138½ litre beef stock 4155 g butter 69¼ tsp balsamic vinegar
Meanwhile slowly render 138½ rib cap fat, diced on low heat Brown 138½ rib cap meat, diced in a pot Remove meat from pot Add 277 carrots, chopped, 138½ shallot, chopped, 277 sticks celery, chopped Add 27700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 831 cloves garlic and 277 sprigs thyme Add 51937½ ml red wine, reduce by 50% Add 138½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4155 g butter and 69¼ tsp balsamic vinegar
138½ tbsp mustard powder 138½ tbsp garlic powder 138½ tbsp paprika 415½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 138½ tbsp mustard powder, 138½ tbsp garlic powder, 138½ tbsp paprika and 415½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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