Link: youtu.be
Origin: Fallow
Serves: - 933 +
Ingredients
388¾ kg rib of beef 3887½ g salt
Method
Cover 388¾ kg rib of beef with 3887½ 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
155½ rib cap meat, diced 155½ rib cap fat, diced 311 carrots, chopped 311 sticks celery, chopped 155½ shallot, chopped 31100 g mushrooms, sliced 933 cloves garlic 311 sprigs thyme 58312½ ml red wine 155½ litre beef stock 4665 g butter 77¾ tsp balsamic vinegar
Meanwhile slowly render 155½ rib cap fat, diced on low heat Brown 155½ rib cap meat, diced in a pot Remove meat from pot Add 311 carrots, chopped, 155½ shallot, chopped, 311 sticks celery, chopped Add 31100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 933 cloves garlic and 311 sprigs thyme Add 58312½ ml red wine, reduce by 50% Add 155½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4665 g butter and 77¾ tsp balsamic vinegar
155½ tbsp mustard powder 155½ tbsp garlic powder 155½ tbsp paprika 466½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 155½ tbsp mustard powder, 155½ tbsp garlic powder, 155½ tbsp paprika and 466½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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