Link: youtu.be
Origin: Fallow
Serves: - 951 +
Ingredients
396¼ kg rib of beef 3962½ g salt
Method
Cover 396¼ kg rib of beef with 3962½ 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
158½ rib cap meat, diced 158½ rib cap fat, diced 317 carrots, chopped 317 sticks celery, chopped 158½ shallot, chopped 31700 g mushrooms, sliced 951 cloves garlic 317 sprigs thyme 59437½ ml red wine 158½ litre beef stock 4755 g butter 79¼ tsp balsamic vinegar
Meanwhile slowly render 158½ rib cap fat, diced on low heat Brown 158½ rib cap meat, diced in a pot Remove meat from pot Add 317 carrots, chopped, 158½ shallot, chopped, 317 sticks celery, chopped Add 31700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 951 cloves garlic and 317 sprigs thyme Add 59437½ ml red wine, reduce by 50% Add 158½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4755 g butter and 79¼ tsp balsamic vinegar
158½ tbsp mustard powder 158½ tbsp garlic powder 158½ tbsp paprika 475½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 158½ tbsp mustard powder, 158½ tbsp garlic powder, 158½ tbsp paprika and 475½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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