Link: youtu.be
Origin: Fallow
Serves: - 921 +
Ingredients
383¾ kg rib of beef 3837½ g salt
Method
Cover 383¾ kg rib of beef with 3837½ 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
153½ rib cap meat, diced 153½ rib cap fat, diced 307 carrots, chopped 307 sticks celery, chopped 153½ shallot, chopped 30700 g mushrooms, sliced 921 cloves garlic 307 sprigs thyme 57562½ ml red wine 153½ litre beef stock 4605 g butter 76¾ tsp balsamic vinegar
Meanwhile slowly render 153½ rib cap fat, diced on low heat Brown 153½ rib cap meat, diced in a pot Remove meat from pot Add 307 carrots, chopped, 153½ shallot, chopped, 307 sticks celery, chopped Add 30700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 921 cloves garlic and 307 sprigs thyme Add 57562½ ml red wine, reduce by 50% Add 153½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4605 g butter and 76¾ tsp balsamic vinegar
153½ tbsp mustard powder 153½ tbsp garlic powder 153½ tbsp paprika 460½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 153½ tbsp mustard powder, 153½ tbsp garlic powder, 153½ tbsp paprika and 460½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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