Link: youtu.be
Origin: Fallow
Serves: - 837 +
Ingredients
348¾ kg rib of beef 3487½ g salt
Method
Cover 348¾ kg rib of beef with 3487½ 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
139½ rib cap meat, diced 139½ rib cap fat, diced 279 carrots, chopped 279 sticks celery, chopped 139½ shallot, chopped 27900 g mushrooms, sliced 837 cloves garlic 279 sprigs thyme 52312½ ml red wine 139½ litre beef stock 4185 g butter 69¾ tsp balsamic vinegar
Meanwhile slowly render 139½ rib cap fat, diced on low heat Brown 139½ rib cap meat, diced in a pot Remove meat from pot Add 279 carrots, chopped, 139½ shallot, chopped, 279 sticks celery, chopped Add 27900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 837 cloves garlic and 279 sprigs thyme Add 52312½ ml red wine, reduce by 50% Add 139½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4185 g butter and 69¾ tsp balsamic vinegar
139½ tbsp mustard powder 139½ tbsp garlic powder 139½ tbsp paprika 418½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 139½ tbsp mustard powder, 139½ tbsp garlic powder, 139½ tbsp paprika and 418½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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