Link: youtu.be
Origin: Fallow
Serves: - 843 +
Ingredients
351¼ kg rib of beef 3512½ g salt
Method
Cover 351¼ kg rib of beef with 3512½ 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
140½ rib cap meat, diced 140½ rib cap fat, diced 281 carrots, chopped 281 sticks celery, chopped 140½ shallot, chopped 28100 g mushrooms, sliced 843 cloves garlic 281 sprigs thyme 52687½ ml red wine 140½ litre beef stock 4215 g butter 70¼ tsp balsamic vinegar
Meanwhile slowly render 140½ rib cap fat, diced on low heat Brown 140½ rib cap meat, diced in a pot Remove meat from pot Add 281 carrots, chopped, 140½ shallot, chopped, 281 sticks celery, chopped Add 28100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 843 cloves garlic and 281 sprigs thyme Add 52687½ ml red wine, reduce by 50% Add 140½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4215 g butter and 70¼ tsp balsamic vinegar
140½ tbsp mustard powder 140½ tbsp garlic powder 140½ tbsp paprika 421½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 140½ tbsp mustard powder, 140½ tbsp garlic powder, 140½ tbsp paprika and 421½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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