Link: youtu.be
Origin: Fallow
Serves: - 927 +
Ingredients
386¼ kg rib of beef 3862½ g salt
Method
Cover 386¼ kg rib of beef with 3862½ 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
154½ rib cap meat, diced 154½ rib cap fat, diced 309 carrots, chopped 309 sticks celery, chopped 154½ shallot, chopped 30900 g mushrooms, sliced 927 cloves garlic 309 sprigs thyme 57937½ ml red wine 154½ litre beef stock 4635 g butter 77¼ tsp balsamic vinegar
Meanwhile slowly render 154½ rib cap fat, diced on low heat Brown 154½ rib cap meat, diced in a pot Remove meat from pot Add 309 carrots, chopped, 154½ shallot, chopped, 309 sticks celery, chopped Add 30900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 927 cloves garlic and 309 sprigs thyme Add 57937½ ml red wine, reduce by 50% Add 154½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4635 g butter and 77¼ tsp balsamic vinegar
154½ tbsp mustard powder 154½ tbsp garlic powder 154½ tbsp paprika 463½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 154½ tbsp mustard powder, 154½ tbsp garlic powder, 154½ tbsp paprika and 463½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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