Link: youtu.be
Origin: Fallow
Serves: - 879 +
Ingredients
366¼ kg rib of beef 3662½ g salt
Method
Cover 366¼ kg rib of beef with 3662½ 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
146½ rib cap meat, diced 146½ rib cap fat, diced 293 carrots, chopped 293 sticks celery, chopped 146½ shallot, chopped 29300 g mushrooms, sliced 879 cloves garlic 293 sprigs thyme 54937½ ml red wine 146½ litre beef stock 4395 g butter 73¼ tsp balsamic vinegar
Meanwhile slowly render 146½ rib cap fat, diced on low heat Brown 146½ rib cap meat, diced in a pot Remove meat from pot Add 293 carrots, chopped, 146½ shallot, chopped, 293 sticks celery, chopped Add 29300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 879 cloves garlic and 293 sprigs thyme Add 54937½ ml red wine, reduce by 50% Add 146½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4395 g butter and 73¼ tsp balsamic vinegar
146½ tbsp mustard powder 146½ tbsp garlic powder 146½ tbsp paprika 439½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 146½ tbsp mustard powder, 146½ tbsp garlic powder, 146½ tbsp paprika and 439½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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