Link: youtu.be
Origin: Fallow
Serves: - 957 +
Ingredients
398¾ kg rib of beef 3987½ g salt
Method
Cover 398¾ kg rib of beef with 3987½ 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
159½ rib cap meat, diced 159½ rib cap fat, diced 319 carrots, chopped 319 sticks celery, chopped 159½ shallot, chopped 31900 g mushrooms, sliced 957 cloves garlic 319 sprigs thyme 59812½ ml red wine 159½ litre beef stock 4785 g butter 79¾ tsp balsamic vinegar
Meanwhile slowly render 159½ rib cap fat, diced on low heat Brown 159½ rib cap meat, diced in a pot Remove meat from pot Add 319 carrots, chopped, 159½ shallot, chopped, 319 sticks celery, chopped Add 31900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 957 cloves garlic and 319 sprigs thyme Add 59812½ ml red wine, reduce by 50% Add 159½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4785 g butter and 79¾ tsp balsamic vinegar
159½ tbsp mustard powder 159½ tbsp garlic powder 159½ tbsp paprika 478½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 159½ tbsp mustard powder, 159½ tbsp garlic powder, 159½ tbsp paprika and 478½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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