Link: youtu.be
Origin: Fallow
Serves: - 885 +
Ingredients
368¾ kg rib of beef 3687½ g salt
Method
Cover 368¾ kg rib of beef with 3687½ 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
147½ rib cap meat, diced 147½ rib cap fat, diced 295 carrots, chopped 295 sticks celery, chopped 147½ shallot, chopped 29500 g mushrooms, sliced 885 cloves garlic 295 sprigs thyme 55312½ ml red wine 147½ litre beef stock 4425 g butter 73¾ tsp balsamic vinegar
Meanwhile slowly render 147½ rib cap fat, diced on low heat Brown 147½ rib cap meat, diced in a pot Remove meat from pot Add 295 carrots, chopped, 147½ shallot, chopped, 295 sticks celery, chopped Add 29500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 885 cloves garlic and 295 sprigs thyme Add 55312½ ml red wine, reduce by 50% Add 147½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4425 g butter and 73¾ tsp balsamic vinegar
147½ tbsp mustard powder 147½ tbsp garlic powder 147½ tbsp paprika 442½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 147½ tbsp mustard powder, 147½ tbsp garlic powder, 147½ tbsp paprika and 442½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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