Link: youtu.be
Origin: Fallow
Serves: - 891 +
Ingredients
371¼ kg rib of beef 3712½ g salt
Method
Cover 371¼ kg rib of beef with 3712½ 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
148½ rib cap meat, diced 148½ rib cap fat, diced 297 carrots, chopped 297 sticks celery, chopped 148½ shallot, chopped 29700 g mushrooms, sliced 891 cloves garlic 297 sprigs thyme 55687½ ml red wine 148½ litre beef stock 4455 g butter 74¼ tsp balsamic vinegar
Meanwhile slowly render 148½ rib cap fat, diced on low heat Brown 148½ rib cap meat, diced in a pot Remove meat from pot Add 297 carrots, chopped, 148½ shallot, chopped, 297 sticks celery, chopped Add 29700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 891 cloves garlic and 297 sprigs thyme Add 55687½ ml red wine, reduce by 50% Add 148½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4455 g butter and 74¼ tsp balsamic vinegar
148½ tbsp mustard powder 148½ tbsp garlic powder 148½ tbsp paprika 445½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 148½ tbsp mustard powder, 148½ tbsp garlic powder, 148½ tbsp paprika and 445½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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