Link: youtu.be
Origin: Fallow
Serves: - 945 +
Ingredients
393¾ kg rib of beef 3937½ g salt
Method
Cover 393¾ kg rib of beef with 3937½ 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
157½ rib cap meat, diced 157½ rib cap fat, diced 315 carrots, chopped 315 sticks celery, chopped 157½ shallot, chopped 31500 g mushrooms, sliced 945 cloves garlic 315 sprigs thyme 59062½ ml red wine 157½ litre beef stock 4725 g butter 78¾ tsp balsamic vinegar
Meanwhile slowly render 157½ rib cap fat, diced on low heat Brown 157½ rib cap meat, diced in a pot Remove meat from pot Add 315 carrots, chopped, 157½ shallot, chopped, 315 sticks celery, chopped Add 31500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 945 cloves garlic and 315 sprigs thyme Add 59062½ ml red wine, reduce by 50% Add 157½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4725 g butter and 78¾ tsp balsamic vinegar
157½ tbsp mustard powder 157½ tbsp garlic powder 157½ tbsp paprika 472½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 157½ tbsp mustard powder, 157½ tbsp garlic powder, 157½ tbsp paprika and 472½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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