Link: youtu.be
Origin: Fallow
Serves: - 915 +
Ingredients
381¼ kg rib of beef 3812½ g salt
Method
Cover 381¼ kg rib of beef with 3812½ 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
152½ rib cap meat, diced 152½ rib cap fat, diced 305 carrots, chopped 305 sticks celery, chopped 152½ shallot, chopped 30500 g mushrooms, sliced 915 cloves garlic 305 sprigs thyme 57187½ ml red wine 152½ litre beef stock 4575 g butter 76¼ tsp balsamic vinegar
Meanwhile slowly render 152½ rib cap fat, diced on low heat Brown 152½ rib cap meat, diced in a pot Remove meat from pot Add 305 carrots, chopped, 152½ shallot, chopped, 305 sticks celery, chopped Add 30500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 915 cloves garlic and 305 sprigs thyme Add 57187½ ml red wine, reduce by 50% Add 152½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4575 g butter and 76¼ tsp balsamic vinegar
152½ tbsp mustard powder 152½ tbsp garlic powder 152½ tbsp paprika 457½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 152½ tbsp mustard powder, 152½ tbsp garlic powder, 152½ tbsp paprika and 457½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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