Link: youtu.be
Origin: Fallow
Serves: - 861 +
Ingredients
358¾ kg rib of beef 3587½ g salt
Method
Cover 358¾ kg rib of beef with 3587½ 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
143½ rib cap meat, diced 143½ rib cap fat, diced 287 carrots, chopped 287 sticks celery, chopped 143½ shallot, chopped 28700 g mushrooms, sliced 861 cloves garlic 287 sprigs thyme 53812½ ml red wine 143½ litre beef stock 4305 g butter 71¾ tsp balsamic vinegar
Meanwhile slowly render 143½ rib cap fat, diced on low heat Brown 143½ rib cap meat, diced in a pot Remove meat from pot Add 287 carrots, chopped, 143½ shallot, chopped, 287 sticks celery, chopped Add 28700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 861 cloves garlic and 287 sprigs thyme Add 53812½ ml red wine, reduce by 50% Add 143½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4305 g butter and 71¾ tsp balsamic vinegar
143½ tbsp mustard powder 143½ tbsp garlic powder 143½ tbsp paprika 430½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 143½ tbsp mustard powder, 143½ tbsp garlic powder, 143½ tbsp paprika and 430½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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