Link: youtu.be
Origin: Fallow
Serves: - 849 +
Ingredients
353¾ kg rib of beef 3537½ g salt
Method
Cover 353¾ kg rib of beef with 3537½ 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
141½ rib cap meat, diced 141½ rib cap fat, diced 283 carrots, chopped 283 sticks celery, chopped 141½ shallot, chopped 28300 g mushrooms, sliced 849 cloves garlic 283 sprigs thyme 53062½ ml red wine 141½ litre beef stock 4245 g butter 70¾ tsp balsamic vinegar
Meanwhile slowly render 141½ rib cap fat, diced on low heat Brown 141½ rib cap meat, diced in a pot Remove meat from pot Add 283 carrots, chopped, 141½ shallot, chopped, 283 sticks celery, chopped Add 28300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 849 cloves garlic and 283 sprigs thyme Add 53062½ ml red wine, reduce by 50% Add 141½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4245 g butter and 70¾ tsp balsamic vinegar
141½ tbsp mustard powder 141½ tbsp garlic powder 141½ tbsp paprika 424½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 141½ tbsp mustard powder, 141½ tbsp garlic powder, 141½ tbsp paprika and 424½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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