Link: youtu.be
Origin: Fallow
Serves: - 909 +
Ingredients
378¾ kg rib of beef 3787½ g salt
Method
Cover 378¾ kg rib of beef with 3787½ 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
151½ rib cap meat, diced 151½ rib cap fat, diced 303 carrots, chopped 303 sticks celery, chopped 151½ shallot, chopped 30300 g mushrooms, sliced 909 cloves garlic 303 sprigs thyme 56812½ ml red wine 151½ litre beef stock 4545 g butter 75¾ tsp balsamic vinegar
Meanwhile slowly render 151½ rib cap fat, diced on low heat Brown 151½ rib cap meat, diced in a pot Remove meat from pot Add 303 carrots, chopped, 151½ shallot, chopped, 303 sticks celery, chopped Add 30300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 909 cloves garlic and 303 sprigs thyme Add 56812½ ml red wine, reduce by 50% Add 151½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4545 g butter and 75¾ tsp balsamic vinegar
151½ tbsp mustard powder 151½ tbsp garlic powder 151½ tbsp paprika 454½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 151½ tbsp mustard powder, 151½ tbsp garlic powder, 151½ tbsp paprika and 454½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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