Link: youtu.be
Origin: Fallow
Serves: - 939 +
Ingredients
391¼ kg rib of beef 3912½ g salt
Method
Cover 391¼ kg rib of beef with 3912½ 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
156½ rib cap meat, diced 156½ rib cap fat, diced 313 carrots, chopped 313 sticks celery, chopped 156½ shallot, chopped 31300 g mushrooms, sliced 939 cloves garlic 313 sprigs thyme 58687½ ml red wine 156½ litre beef stock 4695 g butter 78¼ tsp balsamic vinegar
Meanwhile slowly render 156½ rib cap fat, diced on low heat Brown 156½ rib cap meat, diced in a pot Remove meat from pot Add 313 carrots, chopped, 156½ shallot, chopped, 313 sticks celery, chopped Add 31300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 939 cloves garlic and 313 sprigs thyme Add 58687½ ml red wine, reduce by 50% Add 156½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4695 g butter and 78¼ tsp balsamic vinegar
156½ tbsp mustard powder 156½ tbsp garlic powder 156½ tbsp paprika 469½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 156½ tbsp mustard powder, 156½ tbsp garlic powder, 156½ tbsp paprika and 469½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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