Link: youtu.be
Origin: Fallow
Serves: - 855 +
Ingredients
356¼ kg rib of beef 3562½ g salt
Method
Cover 356¼ kg rib of beef with 3562½ 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
142½ rib cap meat, diced 142½ rib cap fat, diced 285 carrots, chopped 285 sticks celery, chopped 142½ shallot, chopped 28500 g mushrooms, sliced 855 cloves garlic 285 sprigs thyme 53437½ ml red wine 142½ litre beef stock 4275 g butter 71¼ tsp balsamic vinegar
Meanwhile slowly render 142½ rib cap fat, diced on low heat Brown 142½ rib cap meat, diced in a pot Remove meat from pot Add 285 carrots, chopped, 142½ shallot, chopped, 285 sticks celery, chopped Add 28500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 855 cloves garlic and 285 sprigs thyme Add 53437½ ml red wine, reduce by 50% Add 142½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4275 g butter and 71¼ tsp balsamic vinegar
142½ tbsp mustard powder 142½ tbsp garlic powder 142½ tbsp paprika 427½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 142½ tbsp mustard powder, 142½ tbsp garlic powder, 142½ tbsp paprika and 427½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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