Link: youtu.be
Origin: Fallow
Serves: - 897 +
Ingredients
373¾ kg rib of beef 3737½ g salt
Method
Cover 373¾ kg rib of beef with 3737½ 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
149½ rib cap meat, diced 149½ rib cap fat, diced 299 carrots, chopped 299 sticks celery, chopped 149½ shallot, chopped 29900 g mushrooms, sliced 897 cloves garlic 299 sprigs thyme 56062½ ml red wine 149½ litre beef stock 4485 g butter 74¾ tsp balsamic vinegar
Meanwhile slowly render 149½ rib cap fat, diced on low heat Brown 149½ rib cap meat, diced in a pot Remove meat from pot Add 299 carrots, chopped, 149½ shallot, chopped, 299 sticks celery, chopped Add 29900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 897 cloves garlic and 299 sprigs thyme Add 56062½ ml red wine, reduce by 50% Add 149½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4485 g butter and 74¾ tsp balsamic vinegar
149½ tbsp mustard powder 149½ tbsp garlic powder 149½ tbsp paprika 448½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 149½ tbsp mustard powder, 149½ tbsp garlic powder, 149½ tbsp paprika and 448½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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